Pumpkin Muffins with Chocolate Chips

These vegan pumpkin chocolate chip muffins are moist, fluffy, lightly spiced, and studded with chocolate chips. They also contain only inexpensive, simple pantry ingredients, for a budget-friendly treat.

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Ingredients – 1 (15-oz) can of pumpkin puree – ⅓ C of vegan butter at room temperature – ⅓ C of granulated sugar – 1 tsp baking powder – 1 tsp baking soda – ¼ tsp salt – 1 ½ C of all-purpose flour – 2 tsp of cinnamon – 2 tsp of vanilla extract – 1 C of vegan semi-sweet chocolate chips

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Instructions – Preheat the oven to 375 degrees, and lightly grease a muffin tin. – Place the pumpkin puree, vegan 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.

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Instructions – Fold the vegan 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.

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To make mini pumpkin muffins: You’ll need two trays, and the baking time will decrease, so check from 10 minutes and every few minutes after.

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Enjoy!!

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Roasted Pumpkin Salad

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Pumpkin Muffins with Chocolate Chips

These vegan pumpkin chocolate chip muffins are moist, fluffy, lightly spiced, and studded with chocolate chips. They also contain only inexpensive, simple pantry ingredients, for a budget-friendly treat.

Instructions – Fold the vegan 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.

To make mini pumpkin muffins: You’ll need two trays, and the baking time will decrease, so check from 10 minutes and every few minutes after.

Enjoy!!

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