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Vegan Pumpkin Chocolate Chip Muffins

Prep Time 10 minutes
Cook Time 22 minutes
Servings 18 muffins

Ingredients

Vegan buttermilk

  • 1/4 cup almond milk or unsweetened plant-based milk of choice
  • 1 tablespoon apple cider vinegar

Dry ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoon pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt

Wet ingredients

  • 1 cup + 2 tablespoons organic brown sugar loosely packed
  • 1/3 cup coconut oil
  • 1/4 cup + 2 tablespoons unsweetened apple sauce
  • 1 15 oz can pumpkin puree
  • 2 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract

Other

  • 1 9 oz bag dairy free chocolate chips save about 2-3 tablespoons for topping. Highly recommend using Enjoy Life's Dark Chocolate Morsels (they are dairy free)

Instructions

  1. Preheat oven to 350 degrees F
  2. In a small bowl or cup, mix almond milk and apple cider vinegar and let sit for about 10 minutes.

  3. In a mixing bowl, add all the dry ingredients (flour, pumpkin spice, baking soda, baking powder, and sea salt) and whisk until evenly mixed.

  4. In a separate mixing bowl, mix together the brown sugar and coconut oil until combined. Then add in the rest of your wet ingredients (apple sauce, pumpkin puree, maple syrup and vanilla extract) and mix until smooth. Add in the "vegan buttermilk" and mix in until just combined.

  5. Add in the dry mixture into the wet ingredients and fold in until the it just combines—do not over mix!

  6. Lastly, add the chocolate chips (saving about 2-3 tablespoons for topping) and gently fold in.

  7. Spray a muffin tin with cooking spray (I used avocado oil spray) and fill each to just below the top. Bake for 20-24 minutes or until a toothpick comes out clean from the center of a muffin. Let cool for a few minutes before removing from the tin and enjoying!