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Chocolate Chip Pumpkin Muffins

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These muffins are perfect for the fall season. They’re lightly spiced, perfectly pumpkiny, and loaded with chocolate chips.

Ingredients

These require simple, plant-based ingredients:

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Chocolate Chip Pumpkin Muffins

These muffins are perfect for the fall season. They're lightly spiced, perfectly pumpkiny, and loaded with chocolate chips.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Servings 12 muffins

Ingredients
  

  • 3/4 cup (180 ml) nondairy milk
  • 2 tsp (10 ml) apple cider vinegar, white vinegar, or lemon juice
  • 2 cups (250 g) all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp (8 g) pumpkin pie spice
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (55 g) packed light brown sugar
  • 3/4 cup (187 g) pumpkin purée
  • 1/4 cup (60 ml) vegetable oil
  • 2 tsp (10 ml) pure vanilla extract
  • 1 cup (168 g) vegan chocolate chips

Instructions
 

  • Preheat oven to 350°F and grease a 12-cup muffin tin.
  • Mix the milk and vinegar in a small bowl and set aside.
  • Mix the flour, salt, baking soda, baking powder, pumpkin pie spice, sugar and brown sugar in a large mixing bowl.
  • Stir in the pumpkin purée, oil, vanilla and milk mixture.
  • Stir in the chocolate chips.
  • Evenly distribute the batter into the muffin tin, filling all 12 cavities.
  • Bake for 20-24 minutes, until a toothpick comes out clean or with only crumbs.
  • Allow to cool slightly and serve! These are delicious plain or with a bit of vegan butter or pumpkin butter.
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