Pumpkin Chocolate Chip Muffins
Ingredients
Dry Ingredients
-
2 ⅓
cups
all-purpose flour
-
1
tablespoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
fine sea salt
-
1
teaspoon
cinnamon
-
1
teaspoon
pumpkin pie spice
Wet Ingredients
-
1
cup
pumpkin puree
-
1
cup
cane sugar
-
⅓
cup
coconut oil
-
½ + 2
tablespoons
non-dairy milk
-
2
teaspoons
vanilla extract
Add-ins
-
1
cup
vegan chocolate chips
Instructions
- Preheat the oven to 350°F (180°C) and grease a 12-muffin pan.
- In a mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, sugar, cinnamon, and pumpkin pie spice.
- In another bowl, mix the wet ingredients: pumpkin puree, melted coconut oil, and non-dairy milk until well combined, then add vanilla extract.
- Gradually add the dry ingredients to the wet ingredients while mixing until just combined; avoid over-mixing.
- Fold in the vegan chocolate chips.
- Scoop the batter into the muffin pan, filling each cup about ¾ full.
- Bake for 20-22 minutes until the muffins spring back when touched.
- Remove from the oven, let cool on a wire rack, then serve.
Nutrition Facts (estimated)
Servings
12 servings
Calories
286
Total fat
12g
Total carbohydrates
47g
Total protein
4g
Sodium
256mg
Cholesterol
0mg
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