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Pumpkin Coffee Chocolate Chip Muffins (DF + vegan option)

November 15, 2018 by Rachael Ng 2 Comments

Jump to Recipe

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!

Continue to Content
Yield: 9 Regular Muffins

Pumpkin Coffee Chocolate Chip Muffins

Pumpkin Coffee Chocolate Chip Muffins

Delicious and moist spiced pumpkin muffins with a touch of coffee and loads of chocolate chips! A warm and cozy treat perfect for Fall!

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes

Ingredients

  • 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

Notes

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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Whole Wheat Pastry Flour
    Whole Wheat Pastry Flour
  • Organic Coconut Palm Sugar
    Organic Coconut Palm Sugar
  • 12-Cup Muffin/Cupcake Pan
    12-Cup Muffin/Cupcake Pan

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 344Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 48mgSodium: 255mgCarbohydrates: 53gFiber: 6gSugar: 16gProtein: 9g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Muffins

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other pumpkin recipes you may like:

Pumpkin Chai Spice Rice Krispie Treats (DF)
Pumpkin Chocolate Chip Cookies (DF)
Vegan Pumpkin Butter Poptarts

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Filed Under: Breads, Dairy-free, Muffins, Quick Bread, Vegan Tagged With: chocolate chips, cinnamon, coconut sugar, coffee, dairy-free, pumpkin, pumpkin spice, pumpkin spice latte

Previous Post: « Vegan Chocolate Banana Cake Donuts
Next Post: Dairy-Free Mini Pumpkin Pies with Walnut Crust »

Reader Interactions

Trackbacks

  1. Pumpkin Chai Spice Rice Krispie Treats (DF) | Sugared & Stirred says:
    September 10, 2019 at 6:46 pm

    […] flavor. You’ll have a ton leftover if you’re opening a new can, so be sure to keep your pumpkin baking […]

    Reply
  2. Pumpkin Chocolate Chip Cookies (DF) | Sugared & Stirred says:
    September 13, 2019 at 3:59 pm

    […] Pumpkin Coffee Chocolate Chip Muffins (DF) […]

    Reply

Leave a Reply to Pumpkin Chai Spice Rice Krispie Treats (DF) | Sugared & Stirred Cancel reply

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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