So I’ve been meaning to make a pumpkin quick bread for quite a while now, but then Halloween came and went and I was afraid everybody would be over pumpkin. Well, turns out, people are still totally into pumpkin leading up to Thanksgiving, too! Unlike gingerbread or peppermint, pumpkin basically has two holidays. Good news for me – and you 😉
When Nathan started talking about a coffee pumpkin bread that he used to bake (complete with tons of sugar + milk-filled butterscotch chips) I knew I wanted to tackle a recipe for dairy-free, healthier Pumpkin Coffee Muffins. I decided to add chocolate chips – no one is surprised – because there’s nothing better than biting into a warm, freshly baked muffin loaded with melted chocolate! I’ve been craving that exact bite for over a week, and these muffins did not disappoint. We all love them, including my toddler who couldn’t get enough. I just might be adding these to the Thanksgiving playlist.
Some of the ingredients I love for this recipe:
Pumpkin puree bulks these muffins up and gives them a delightful pumpkin taste.
Instant coffee makes for a quick coffee addition to these muffins. They dissolve, well, instantly, and the flavor pairs well with the familiar fall spices.
Whole wheat pastry flour is my go-to quick bread flour (think muffins, banana bread loaves, etc). It creates an irresistibly fluffier, softer texture than regular, all-purpose flour. You may have to check your local “healthier” grocer to find my favorite version.
Coconut sugar is an unrefined, low GI alternative to white sugar. It doesn’t taste like coconut, and it gives these muffins the perfect sweetness!
Coconut oil adds moisture to these muffins!
- 1/4 cup plant-based milk, room temp
- 2 Tbsp instant coffee granules
- 1/2 cup coconut sugar
- 1/4 cup coconut oil, liquid
- 1 tsp vanilla extract
- 2 large eggs, room temp (or 2 flax eggs if vegan)
- 1 cup pumpkin puree
- 1 1/2 cups whole wheat pastry flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup + 1/4 cup dairy-free chocolate chips
1. Preheat your oven to 350°F. Prepare your muffin pan by spraying with non-stick spray or lining with paper liners. Bring your eggs to room temperature by placing them in a glass of warm water for about 10 minutes.
2. In a medium bowl, mix the almond milk and instant coffee until granules have dissolved. Whisk in the coconut sugar, coconut oil, vanilla, and eggs until totally combined. Whisk in the pumpkin until smooth.
3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Whisk in 1/2 cup of the chocolate chips. Add the pumpkin coffee mixture and gently mix until no flour pockets remain.
4. Divide your batter into nine regular muffin wells, filling each well nearly to the top. Sprinkle with chocolate chips, pressing the chips slightly into the batter. Bake at 350°F for 18-24 minutes or until toothpick inserted into the middle comes out clean - be careful not to over bake as you'll have to prick around the melty chocolate chips.
5. Allow your muffins to cool in the pan for 10 minutes before moving to a cooling rack. Enjoy warm! Store leftovers in an airtight container at room temperature.
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Amount Per Serving: Calories: 344Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 48mgSodium: 255mgCarbohydrates: 53gFiber: 6gSugar: 16gProtein: 9g