Vegan pumpkin chocolate chip muffins. Moist, fluffy and very easy to make. Just as good as the non-vegan ones.
1. If you don’t have spiced pumpkin butter in hand, use a mixture of 2 cups pumpkin puree (not pumpkin pie filling), 3/4 cup sugar, 1/2 teaspoon nutmeg, 1 teaspoon cinnamon, 1 teaspoon ground ginger.[br][br]2. These muffins might stick to the liners when they are warm, so let them cool completely. Letting them rest overnight is the best. They will come out easily then.