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Vegan Pumpkin Chocolate Chip Muffins

Vegan pumpkin chocolate chip muffins. Moist, fluffy and very easy to make. Just as good as the non-vegan ones. - giverecipe.com

Vegan pumpkin chocolate chip muffins. Moist, fluffy and very easy to make. Just as good as the non-vegan ones.

Scale

Ingredients

Instructions

  1. Preheat oven to 375F and line muffin tin with liners.
  2. Using a whisk, mix spiced pumpkin butter, oil, grape molasses, water or almond milk and vinegar.
  3. Sift flour and baking powder into the wet mixture and stir just until everything is combined. Taste it and if you find it not sweet enough, just add in more molasses and a little more flour.
  4. Fold in chocolate chips and stir again. Spoon into the liners, filling 3/4 of them.
  5. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  6. Insert a few more chocolate chips on each muffin right after you remove them from oven, when they are still hot. This step is just for presentation, so it’s optional.

Notes

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.