Pumpkin Muffins

These delicious pumpkin muffins are perfect for a cozy winter afternoon indoors! Super easy to make and they will make your home smell amazing!


– 1 C of pumpkin puree – 1/2 C of mashed banana (about 1 large banana) – 1/3 C of Miyoko’s Salted European Style Cultured Cashew Milk Butter, at room temperature – 1/3 C of granulated sugar – 1 tsp of baking powder – 1 tsp of baking soda – 1/4 tsp of salt – 1 1/2 C of all-purpose flour – 2 tsp of cinnamon – 2 tsp of vanilla extract – 1 C of vegan semi-sweet chocolate chips

Preheat the oven to 375 degrees, and lightly grease a muffin tin.

Place the pumpkin puree, mashed bananas, Miyoko’s European Style Cultured Butter, and sugar in a large bowl and whisk together using an electric mixer until creamy.

Add the baking powder, baking soda, salt, flour, cinnamon, and vanilla extract and gently mix together until well combined. Fold the chocolate chips into the batter.

Spoon the batter into the muffin tin, filling each cup to the top.

Bake for 25 minutes or until the muffins are golden brown and fluffy.