5 from 3 votes
Pumpkin Muffins With Chocolate Chips (dairy-free!)
Make the most of pumpkin season with super easy, delicious, dairy-free Pumpkin Muffins! Ready in less than 30 min and no butter required.
Prep Time
5 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
6
Course:
Baked Goods
Ingredients
- 200 g pumpkin puree
- 3 tablespoon brown sugar fine
- 2 egg beaten, large
- 120 ml extra virgin olive oil light
- 140 g all-purpose flour
- 1 teaspoon pumpkin pie spice see notes
- 1 teaspoon ground cinnamon
- salt a pinch
- 1 baking powder
- 60 g dark chocolate chips
Instructions
- Preheat the oven to 175 degrees C.
- In a large bowl, beat the pumpkin puree together with the sugar, eggs and extra-virgin oil until smooth.
- In another bowl combine the flour, pumpkin pie spice, cinnamon, salt and baking powder.
- Slowly incorporate the dry ingredients into the wet ones, making sure of not over mixing. Add the chocolate chips and stir everything quickly together.
- Divide the mixture into a non-stick muffin tin folded with paper cases, filling ¾ of each cup.
- Bake for 20 minutes or until a skewer inserted in the center of a muffin comes out clean.
- Remove the muffin pan from the oven. Cool the pumpkin muffins in the tin for 10 minutes, then take them out and serve.
Cup of Yum
Notes
- How to make homemade pumpkin pie spice mix:1 tablespoon pumpkin spice mix: 1½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon allspice.