Pumpkin Chocolate Chip Muffins

If you have a soft spot for the comforting warmth of pumpkin spice and the irresistible allure of chocolate chips, then this Chocolate Chip Pumpkin Muffin is about to become your breakfast or snack-time champion! Imagine biting into a fluffy muffin bursting with pumpkin goodness, speckled with melty chocolate chips. To top it off, a subtle hint of vanilla ties it all together. Your taste buds will be on a delightful journey, and trust me, after one bite, you'll be reaching for another!

How To Make Pumpkin Chocolate Chip Muffins

Ingredients:

• Liquid Base: Unsweetened almond or oat milk. If not vegan or dairy-free, regular milk will also work.
• Pumpkin Goodness: Canned pumpkin puree
• Vegan Moisture: Regular or vegan melted butter. Alternatively, you can use coconut oil. Add a pinch of salt if using coconut oil to balance the sweetness in the chocolate chip pumpkin muffins.
• Natural Sweeteners:
  • Maple syrup
  • Coconut sugar or cane sugar
• Flavor and Rising Agents: Baking powder, baking soda, vanilla, pumpkin pie spices.
• Flour Foundation: Regular or gluten-free all-purpose flour. When gluten-free, the trusted choice is King Arthur Measure for Measure gluten-free flour. (Note: Almond and baking flours aren’t recommended substitutes.)
• Chocolatey Delight: Regular or vegan chocolate chips.

Instructions:

1. Initial Prep: Preheat your oven to 350°F (175°C).
2. One-Bowl Recipe: In a large bowl, combine almond milk, pumpkin puree, vegan butter, maple syrup, sugar, baking powder, baking soda, vanilla, and pumpkin spices. Progress to introducing the flour, blending until you attain a smooth batter. The final touch? Fold in those tempting chocolate chips.
3. Baking The Pumpkin Chocolate Chip Muffins: Distribute the batter into 16 muffin molds pre-lined and lightly sprayed (to prevent stickiness). Bake for approximately 25-30 minutes, aiming for a golden finish.

Frequently Asked Questions

Pumpkin Chocolate Chip Muffins

Jillian Glenn

Be prepared to sink your teeth into these fall time treats! These vegan chocolate chip pumpkin muffins are too good for words and so easy to make! Oh, and your house is going to smell like heaven! You only need one bowl and about 5 minutes to whip up a batch of these fluffy, moist, and mouth watering vegan pumpkin muffins. I made mine gluten-free by using King Arthur Measure for Measure Gluten-Free flour and the results were amazing. You can use regular purpose flour as well! No one will guess these are vegan, gluten-free, and everyone is going to love them!

5 from 3 votes

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings 16

Calories 190 kcal

Ingredients

  

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Pumpkin Chocolate Chip Muffins

• 1 cup unsweetened almond or oat milk
• ¾ cup pumpkin puree
• ¼ cup melted regular or vegan butter
• ¼ cup maple syrup
• ¾ cup coconut sugar or cane sugar
• 1 ½ teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 2 teaspoon store-bought pumpkin spices
• 2 cup regular or gluten free all-purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
• 1 cup vegan chocolate chips

Instructions

 

Pumpkin Chocolate Chip Muffins

• Preheat the oven to 350
• Mix the almond milk, pumpkin puree, melted vegan butter, maple syrup, sugar, baking powder, baking soda, vanilla, and pumpkin spices together. Then, add the flour and mix until the batter is smooth. Fold in the chocolate chips.
• Spoon the batter into 16 lined muffin molds. I light to lightly spray my liners with non stick spray to keep the muffins from sticking. Bake in the oven for about 25-30 minutes or until the muffins are golden.

Nutrition

Serving: 1Calories: 190kcalCarbohydrates: 31gProtein: 3gFat: 6g

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