Pumpkin Chocolate Chip Muffins (Vegan)
What does the perfect fall day look like? Sipping on a cup of tea and eating these soft and fluffy pumpkin spice & chocolate chip muffins!
Even though this time of year we are going back and forth between whether it's still pumpkin season or if it's peppermint mocha season, let's hold onto fall for a little while longer with these cozy, autumn-flavoured muffins!
Don’t have pumpkin spice?
If you don't have any pumpkin pie spice in your pantry don't worry! You can create it really simply with only a few ingredients:
Combine 3 tbsp ground cinnamon, 2 tsp ginger, 2 tsp nutmeg, 1 1/2 tsp allspice, 1 1/2 tsp ground cloves in a small bowl. For this recipe, you will only need 3 tsp of this pumpkin pie spice.
Pumpkin Chocolate Chip Muffins
Time: 45 min
Serves: 18
Ingredients:
1 1/2 cup flour
1/2 cup coconut/brown sugar
1/4 cup granulated sugar
4 tsp baking powder
3 tsp pumpkin pie spice
2/3 cup oil
1/2 cup oat milk
2 cups pumpkin puree
1/2 cup chocolate chips
How to Make:
Preheat oven to 356 degrees fan and line a muffin pan.
In a large mixing bowl, sieve in the flour, sugar, baking powder, and pumpkin pie spice and mix well.
Add the oil and milk to the dry ingredients and mix using a spatula.
Now add pumpkin puree and chocolate chips to the batter and fold in gently. Using a cookie scoop, fill the muffin trays with batter.
Place in the oven and bake for 25 - 35 minutes or until golden brown, rotating the tray carefully half way through the cooking time to ensure that the muffins are evenly baked and brown. – Remove the muffins from the oven and let them cool completely before eating. Enjoy!