Can I make these in a muffin tin?

Yes! Divide the batter between 10 greased or lined muffin cups and bake at 425 F for 5 minutes and then at 350 F for 17-20 minutes.

Can I make this with eggs?

Yes! I've actually posted a streusel pumpkin bread with miso brown butter glaze using a very similar base but with eggs using a 9x5 inch loaf pan.

Cozy Vegan Pumpkin Bread with Walnuts & Chocolate

Description

Vegan pumpkin bread made with wholesome ingredients & naturally sweetened with maple syrup. Moist, fluffy and studded with chocolate chips and walnuts for the coziest fall breakfast!

Ingredients

1 cup (125 g) all purpose flour
1/4 cup (28 g) super fine almond flour
1 tsp baking powder
1/2 tsp baking soda
1.5 tbsp pumpkin pie spice*
1/4 tsp salt
7.5 oz (210 g) canned pumpkin (I use ed smith 100% pure pumpkin)
1/3 cup (70 g) light brown sugar
1/3 cup (65 g) granulated sugar
1/3 cup (75 g) neutral oil
1 tbsp (15 ml) apple cider vinegar
1 tsp (5 ml) vanilla extract
1/2 cup walnuts, roughly chopped (65g)
1/2 cup chocolate, roughly chopped (80g)

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Instructions

Preheat oven to 350°F (175°C). Line a 8.5×4.5 inch loaf pan with parchment paper.
Into a large bowl, add in the pumpkin puree, brown sugar, granulated sugar, oil, apple cider vinegar and vanilla extract. Fold it in until mostly combined. You should still see some streaks of flour. Add in the walnuts and chocolate and fold it in until evenly mixed in.
Transfer the batter into the prepared pan. Smooth out the top with a spoon or spatula and make sure that the corners are filled for even baking.
- Optional: top with more chocolate chips and walnuts and press them in
Bake for 50-60 minutes or until smooth pick comes out clean when inserted in the middle. A few cooked crumbs are okay. If you find your loaf is browning too quickly, cover with foil and continue to bake.
Allow the loaf to cool in the pan for 5 minutes and then carefully remove and transfer to a wire rack to cool completely (about 1 hour). Slice, serve and enjoy!

Notes

If you don’t have pumpkin pie spice use: homemade pumpkin pie spice or 1 tbsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp ginger and 1/4 tsp all spice
Helpful Equipment: 8.5×4.5 inch loaf pan, spatula, mixing bowls, whisk
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Breakfast
Method: Baking
Cuisine: gluten free, North American, Vegan

Nutrition

Serving Size: 1 slice
Calories: 312
Sugar: 16.6g
Sodium: 202mg
Fat: 14.4g
Saturated Fat: 4.6g
Unsaturated Fat: 6.8g
Trans Fat: 0
Carbohydrates: 41.8g
Fiber: 6.2g
Protein: 7.1g
Cholesterol: 0