Pumpkin Chocolate Chip Muffins

Perfect Fluffy Muffin

If you’re looking for the perfect fall dessert to bring to any gathering this season, these muffins are it. They are perfectly light, have just the right amount of chocolate chips, and the spices are just enough.

Muffins are super easy to prep in advance and took on the go. This recipe is on the smaller side. This makes about 8 muffins. If you want more, just double the recipe.

There is only 1/3 cup of added sugar in this recipe. I find it to still be perfectly sweet with the chocolate chips.

Vegan butter: any vegan butter will work. If you aren’t vegan traditional butter should also work. Be sure it is MELTED.

Sugar: any granulated sugar will work. If you want this to be refined sugar free, use coconut sugar.

Nondairy milk: any nondairy milk will work. I used unsweetened original almond milk.

Pumpkin pie spice: if you don’t have this, you can just do a mix of ginger, cloves, and cinnamon.

Chocolate chips:  any chocolate will work. You can also omit if you don’t want the chocolate.

I haven’t tested any other flours besides the almond flour and all-purpose flour mix. These flours work well together to create a super fluffy texture. If you are gluten-free, a 1:1 mix of gluten-free all-purpose flour should work.

My favorite part about these muffins is you can add whatever you want. Sometimes, I will swap out the chocolate chips for nuts. Or, I will add a vegan cream cheese frosting. The possibilities are endless. This is the perfect fall dessert for that reason.

Ingredients:

• Vegan butter

• Sugar

• Pumpkin puree

• Nondairy milk

• Baking powder

• Pumpkin pie spice

• All- purpose flour

• Almond flour

• Chocolate chips

Recipe:

• 3 tablespoons vegan butter

• 1/3 cup sugar

• ½ cup pumpkin puree

• ¼ cup nondairy milk

• 2 teaspoons baking powder

• 2 teaspoons pumpkin pie spice

• 2/3 cup all-purpose flour

• 1/3 cup almond flour

• Optional: 2/3 cup chocolate chips

Directions:

1.    Preheat your oven to 350 degrees Fahrenheit.

2.    Line a cupcake pan with liners or spray with cooking spray.

3.    In a small bowl melt your butter.

4.    Transfer to a larger bowl and add in the sugar, pumpkin, and nondairy milk

5.    Stir well.

6.    Add in the baking powder, pumpkin pie spice, all-purpose flour, and almond flour.

7.    Stir until a batter is formed.

8.    Fold in the chocolate chips.

9.    Transfer to cupcake pan and bake for 20-22 minutes.

Allow to completely cool before eating. If you choose to add frosting, make sure it is also completely cooled.

Be sure to store this in the refrigerator or freezer. The muffins should last up to 5 days in the refrigerator. You can prep a large batch and store in the freezer. It should last for a month minimum.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!

If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!