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Vegan Pumpkin Chocolate Chip Muffins

Fluffy & moist Vegan Pumpkin Chocolate Chip Muffins that are easy and simple to make.

Course Dessert
Keyword fall recipes, pumpkin chocolate chip muffins, vegan muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 14 muffins
Author Taavi Moore

Ingredients

  • ½ cup unsweetened, plain non-dairy milk
  • 1 tbsp apple cider vinegar
  • 1 ½ cups (410g) pumpkin puree
  • ½ cup (108g) packed dark brown sugar
  • ¼ cup (54g) granulated sugar
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • 2 ½ cups (366g) all-purpose flour
  • ¾ cup (76g) old-fashioned rolled oats
  • 2 tsp pumpkin spice
  • ½ tsp kosher salt
  • ⅔ cup (105g) dark chocolate chips, plus more for topping

Instructions

  1. Preheat oven to 350°F. Line a muffin tin with muffin liners.

  2. In a large mixing bowl, whisk together the non-dairy milk and vinegar. Let sit for 5 minutes. Whisk in pumpkin puree, sugars, vegetable oil, vanilla extract, baking soda, and baking powder until smooth. Add flour, oats, pumpkin spice, and salt. Use a wooden spoon or spatula to combine until a smooth batter forms.

  3. Fill each muffin liner until almost full. (Optional): sprinkle over a few additional chocolate chips. Bake for 20 min. or until a toothpick inserted comes out clean (a few moist crumbs is ok). Allow cooling in the muffin tin for 5 minutes before transferring to a wire cooling rack to cool completely.