Perfect Vegan Pumpkin Chocolate Chip Muffins
Get out the muffin pan! These Perfect Pumpkin Chocolate Chip Muffins are so fluffy and moist and loaded with with chocolate chips in every bite! You’ll want to make these amazing muffins over and over!
Servings: 12 Servings
Ingredients
- 1 cup pumpkin puree make sure not to use pumpkin pie FILLING
- 3/4 cup brown sugar firmly packed
- 1/3 cup canola oil or oil of choice
- 3 tbsp maple syrup agave syrup can also be used
- ½ cup unsweetened applesauce
- 1 1/2 cups all-purpose flour white whole wheat flour or Gluten-free Flour (like Bob's Red Mill) can also be used
- 1 tsp baking soda
- 1 ½ tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice or 1 ½ teaspoons cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger
- 1 cup chocolate chips of choice we like Enjoy Life
Instructions
- Preheat oven to 400 degrees F. Prepare a muffin pan with 12 paper liners.
- In a large bowl, combine pumpkin, brown sugar, applesauce, syrup and oil and whisk together.
- Add flour, baking powder, baking soda, salt, pumpkin pie spice and chocolate chips and mix until just combined. Do not over mix.
- Scoop batter into prepared muffin cups and bake for approximately 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and allow to cool on a wire rack in muffin pan for approximately 10 minutes. Then carefully remove muffins from pan.
- Once cooled, place in air-tight sealed container. Awesome warmed up in microwave for 15 seconds.
Notes
Muffins will stay fresh up to a week in the refrigerator. Muffins freeze well.