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Pumpkin Chocolate Chip Muffins

A simple and flavorful recipe that's sure to be a favorite.

Course: Dessert , Breakfast , Baked Goods
Cuisine: Vegan

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

Instructions

    Cup of Yum
  1. Mix coconut oil, brown sugar, and white granulated sugar and stir.
  2. Add pumpkin purée and rice milk and stir until incorporated
  3. Sift in AP flour, baking powder, and pumpkin spice and mix.
  4. Add 1 cup of mini chocolate chips.
  5. Divide batter among lined cupcake tins (or lightly greased), filling 2/3 full (they'll rise).
  6. Bake for 18-20 minutes or until a cupcake tester/toothpick comes out clean when you poke it in the middle.
  7. Remove from pan and let cook on a wire rack. Keep in an airtight container.