Vegan Pumpkin Chocolate Chip Muffins
You'll never believe these muffins are oil free, egg free, and dairy free! They are moist, rich, and so yummy. No need for any crazy ingredients; you may have everything you need in your pantry right now! You can also easily substitute the flour for a GF version or use coconut sugar instead of cane if you prefer. Give these a try this fall (or winter, spring, summer). YUM.
Makes 12 regular sized muffins, 36 mini muffins, or 6 large muffins.
Ingredients:
1 cup flour
1/2 cup almond flour
1/2 cup ground flax seed
2/3 cup sugar
1 tbsp cinnamon
1 tsp baking soda
1 tsp baking powder
Dash of salt
1 1/2 cup pumpkin puree
1/3 cup unsweetened apple sauce
1/3 cup plant-based milk
1 tsp vanilla
1/2 cup (or more) dairy-free chocolate chips (these are my favorite)
Pepitas
Steps:
Preheat the oven to 350 degrees F.
Mix together dry ingredients (minus chocolate chips)
Add wet ingredients to the dry mixture.
Fold in chocolate chips.
Grease or line cupcake tin.
Fill each 3/4 the way full.
Bake for about 25 minutes or until cooked through and enjoy!
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