Pumpkin Chocolate Chip Muffins
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!
Ingredients
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
Tried this recipe?Let us know how it was!