Pumpkin Chocolate Chip Muffins
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Course
Dessert, Breakfast, Baked Goods
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Cuisine
Vegan
Pumpkin Chocolate Chip Muffins
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 1/3 cup coconut oil
- 1/4 cup brown sugar
- 3/4 cup white granulated sugar
- 3/4 cup pumpkin purée room temperature
- 1/4 cup milk or milk alternative room temperature
- 1 1/4 cup unbleached all purpose flour
- 2 tsp baking powder
- 2 tsp pumpkin spice
- 1 cup mini chocolate chips dairy-free ones to keep it vegan
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Instructions
- Mix coconut oil, brown sugar, and white granulated sugar and stir.
- Add pumpkin purée and rice milk and stir until incorporated
- Sift in AP flour, baking powder, and pumpkin spice and mix.
- Add 1 cup of mini chocolate chips.
- Divide batter among lined cupcake tins (or lightly greased), filling 2/3 full (they'll rise).
- Bake for 18-20 minutes or until a cupcake tester/toothpick comes out clean when you poke it in the middle.
- Remove from pan and let cook on a wire rack. Keep in an airtight container.
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