AuthorJillian
DifficultyBeginner

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!

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Yields16 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins
1

Preheat the oven to 350

2

Mix the almond milk, pumpkin puree, melted vegan butter, maple syrup, 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.

3

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.

Ingredients

Directions

1

Preheat the oven to 350

2

Mix the almond milk, pumpkin puree, melted vegan butter, maple syrup, 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.

3

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.

One Bowl Pumpkin Chocolate Chip Muffins