Vegan Chocolate Chip Pumpkin Muffins
These chocolate chip pumpkin muffins are so fast and easy! If you're looking for soft, fluffy, pumpkin-packed muffins with chocolate in every bite, look no further. Being vegan is so easy.
Ingredients
- 1 3/4 cup all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 tsp baking soda
- 1 (15oz) can pumpkin puree
- 1/4 cup non-dairy milk (I used homemade cashew milk)
- 1/2 cup coconut oil (room temperature)
- 1 1/3 cup cane sugar
- 2 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees and lightly grease muffin tin with vegetable shortening or cooking spray. There is no need to use paper liners.
- In a small bowl mix the flour, baking soda, spices and salt.
- In a large bowl combine the pumpkin puree with sugar, non-dairy milks, oil and vanilla extract. Stir until smooth.
- Add the dry ingredients into the wet ingredients and gently stir just until mix, being careful not to over mix.
- Fold in the chocolate chips, if using.
- Fill each muffin 2/3 of the way full. Sprinkle a small amount of extra sugar on top of each.
- Bake for 20-22 minutes, just until a toothpick test comes out clean. Allow them to cool for 10 minutes before removing.