Vegan Pumpkin Chocolate Chip Muffins
These pumpkin spiced muffins are easy to make and perfect for fall. They only take 1 bowl and are a family favorite.
Servings: 17 muffins
Calories: 213kcal
Equipment
- Muffin tin
- cooling rack
Ingredients
- 1 15 oz. can pumpkin puree
- ½ cup unsweetened non-dairy milk
- ⅓ cup vegetable oil
- 1 cup brown sugar, lightly packed
- 1 ¾ cup all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¾ teaspoon ground ginger
- 1 cup non-dairy chocolate chips
Instructions
- Preheat the oven to 375°. Prepare the muffin pan by spraying it with non-stick oil spray.
- In a large bowl, combine the canned pumpkin, non-dairy milk, vegetable oil and brown sugar. Whisk until smooth.
- Next, add the flour, baking powder, cornstarch, salt, cinnamon, nutmeg, and ginger to the wet ingredients. Mix until combined but do not over mix.
- Next, fold in the chocolate chips.
- Spoon the muffin batter into the prepared pan. Bake for about 20-24 minutes.
- Take the baked muffins out of the oven and let them rest for 5 minutes.
- Remove the muffins from the pan and let them cool completely on a wire rack.
- Store muffins in an airtight container for up to 4 days.
Notes
- Make sure you are using canned pumpkin puree, not pumpkin pie filling.
- When making the batter, do not over mix or they will be too heavy and dense.
- Any kind of non-dairy chocolate chips are fine. I use Trader Joe's chocolate chips which are accidentally vegan.
Nutrition
Calories: 213kcal | Carbohydrates: 33g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 150mg | Potassium: 99mg | Fiber: 1g | Sugar: 19g | Vitamin A: 25IU | Vitamin C: 0.01mg | Calcium: 75mg | Iron: 1mg