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Chocolaty Vegan Pumpkin Muffins Recipe with Zucchini

Chocolaty Vegan Pumpkin Muffins Recipe

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  • Author: Nele Liivlaid
  • Total Time: 45 minutes
  • Yield: 6-8 muffins 1x
  • Diet: Vegan


My chocolaty pumpkin muffins recipe is vegan, plant-based, gluten-free, oil-free, low-fat, refined sugar free and Candida diet friendly (not for those on the cleanse though).




  1. In a bowl whisk together all dry ingredients.
  2. Next, add pumpkin puree and plant milk. Mix until well incorporated.
  3. Then, stir in grated zucchini. Finally, divide batter between 6-8 muffin moulds and garnish with dark chocolate chips or chopped dark chocolate (optional).
  4. Bake at 175°C for 33-35 minutes (6 muffins) or 30-33 minutes (8 muffins).


One cooke (⅛ of the recipe) of recipe has 8.2 GL points.

Nutritional info (⅙ of the recipe): 132 kcal, 17.8g carbohydrates (81.7% of calories), 2.77g fats (18.9% of calories), 5.62g protein (17% of calories), 6.79g fibre and 10.9 GL (glycemic load) points.

The below nutritional info is calculated with oat milk and date sugar.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Method: Baking


  • Serving Size: ⅛ of the recipe
  • Calories: 117 kcal
  • Sodium: 82.8mg
  • Fat: 2.1g
  • Saturated Fat: 0.4g
  • Carbohydrates: 19.4g
  • Fiber: 4.6g
  • Protein: 4.4g

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