Posted in Gardening, Recipes

Vegan spelt pumpkin chocolate chip muffins!

This afternoon, I made these delicious easy to make vegan whole grain spelt pumpkin chocolate chips muffins !!! Yeah! That is right! That is a mouthful, hey? I made them not so sweet so you can eat them as a lovely portable breakfast, a healthy snack or a nice dessert! Check them out! 😉


These are also great to give as a nice lovely Food gift, for a loved one! 😉 I used my silicon flower-shaped baking mats again! My muffin holes are a big bigger than normal-size muffin tins!

Recipe: For 15 bigger flower-shaped muffins


* Dry ingredients:

3 cups whole grain spelt flour, I use organic British whole grain spelt flour from Sharpham’s Park

1 teaspoon baking soda

2 teaspoons baking powder

1/2 cup unsweetened coconut flakes

1 teaspoon ground cinnamon

1 teaspoon ground ras-el-hanout

1 teaspoon ground mace

1/2 cup coconut sugar

to fold in at the last moment: 1 cup vegan dark chocolate chips

* Wet ingredients:

2 cups pumpkin purée ( home-made or from a can )

1/2 cup canola oil

1/2 cup unsweetened soy milk

1 teaspoon sherry vanilla extract

2 tablespoons maple syrup, grade C


1. Preheat your oven to 180° C ( 350 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature.

2. Take a larger bowl & add all dry ingredients in it, except the chocolate chips! Mingle everything together with a spoon. Set aside. Take another smaller bowl & add all the wet ingredients in it. Mix with a smaller whisk everything together until fully joined. Now, add wet ingredients to the bowl with dry ingredients. Mix gently everything together. At the last moment, fold in your chocolate chips. Do this in 2 batches.

3. Take 2 oven racks. Place a Silpat on every rack, for stability & fill your flower-shaped muffin mats with 3/4 go the batter. See that you have chocolate chips into every flower. When all the batter is used up, carefully shake your mats a bit so that the unwanted air can go away. So, you won’t have any air bubbles into your muffins! Place into the lower center of your oven & bake for about 20-25 minutes or until the tops are browned & the muffins are cooked through. test with a smaller wooden pin into the center of a few muffins. If done, take them out of the oven & leave them in the silicon mats, for at least 10 minutes. This will give them their lovely shine & flower pattern. After 10 minutes, carefully flip the muffins over & place them on a wire rack to cool down a bit or pop one in your mouth,…carefully not to burn yourself! 🙂 If you savor one, the inside will be like the muffin in the 1st picture! These are very healthy muffins, whole grain spelt is so good for you, not so sweet but just right! I will tell that you want another one,…for sure,…Go on, indulge yourself,…You so deserve it! 😉 xxx

You can find this recipe also here:

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You might like:

1. Joy Bauer’s ginger muffins!

2. Vegan spiced pumpkin bread!

3. Sophie’s vegan spiced pumpkin pancakes & home-made pumpkin spice!



Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

53 thoughts on “Vegan spelt pumpkin chocolate chip muffins!

  1. Waw, these healthy vegan wholegrain spelt pumpkin muffins look fantastic, the inside all goewie like that!

      1. Oh sorry instead of muffins I typed cookies …. I was so much drooling at the pic didn’t put my mind on commenting, I just loved it…… ;):)

  2. I love the combination of pumpkin and chocolate. I’ve been cooking a lot with spelt flour and I love it. These are great looking muffins, Sophie xx

  3. Hello Sophie,
    Nice photos. It all looks very yummi and nutritious.

  4. Love the gooey chocolate look in the first muffin photo. Yes, it would make a healthy breakfast item with my hot cup of coffee.

  5. Oh yum! These look so good!!! So fluffy and yummy and awesome. I love how the chocolate chip is all melty in the picture. *drools*

  6. love the addition of spelt! you always incorporate a little twist to make things more tasty and healthy and interesting! love all your recipes; keep it up!

  7. Chocolate and pumpkin are so good together and your muffins look fantastic. Is ras-el-hanout a spice?

    Hope you are feeling well 🙂

    1. Ras-el-hanout is a combo, a mix of spices. The one I use has: turmeric, cinnamon, fennel seeds, nutmeg, black pepper, ginger, laurel & cayenne in it! 😉 It is mostly used in cpus-cous dishes & in Orientel cuisines! I love it in baking or in Indian dishes or in curries!

  8. I really like the texture of spelt baking. These sound wonderful, I’m a newbie when it comes to pumpkin in sweet treats but I’d love to try these xx

  9. I love how your muffins really pack in the pumpkin- No scant, cursory measurements here but a full 2 cups! That must contribute wonderful flavor and moisture at the same time. The recipe is seriously making me hungry.

  10. I made your delicious excellent healthy chocolate chip pumpkin muffins é they really fill you up!
    They were & are amazing! xxx

  11. I made these lovely muffins & they rock! xxx They are fantastic even! xx

  12. Wow, these look absolutely amazing! I adore ras-el-hanout as a spice but have never tried them in baked goods, I’m diving in here!! LOL! 🙂

  13. You always make the best looking muffins!! I love the ingredients in these- how inventive to use ras-el-hanout and mace! I have to try making these when I am home!

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