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.
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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Notes
Use the correct flour measuring method: If you add too much flour to a bake, it can end up dense. To ensure you aren’t, fluff up the flour in its bag, then use a spoon to transfer it to your measuring cup. Finally, use the back of a knife to level off the top.
Be careful not to over-mix: Just like using too much flour, overworking the gluten within it can lead to dense, rubbery bakes. So be careful to gently mix the batter and only until combined, but not overly so.
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.