Chocolate Chip Pumpkin Muffins

Chocolate chip pumpkin muffins (vegan)

Scroll down for a quick and easy recipe video!

These delicious pumpkin muffins are a great way to kick off fall! Whether you’re baking them in preparation of Halloween, or for the upcoming holidays, these will be a guaranteed crowd favorite. (They are also great without any chocolate!)

Servings:  1 dozen 

Ingredients:

Dry

  • 1 ¾ cups all purpose flour
  • 1 cup sugar (cane or granulated)
  • ½ cup brown sugar (light or dark)
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 2 tsp cinnamon
  • ½ tsp pumpkin pie spice (or ¼ cloves, ¼ nutmeg, & ¼ ginger)

Wet

  • 2 servings of vegan egg substitute
  • 1 can pure pumpkin puree (15 oz)
  • ½ cup coconut oil (if solid, microwave for 10 sec)
  • 1 tsp vanilla extract
  • (Optional) 80g F.E.P. recommended chocolate (chips or bar chopped into chunks)

Instructions

  1. Preheat oven to 375°
  2. In a large bowl, mix dry ingredients together (flour, sugar, brown sugar, salt, cinnamon, and pumpkin pie spice).
  3. In a separate bowl, mix wet ingredients together (vegan egg substitute, pumpkin puree, coconut oil, and vanilla extract).
  4. Add wet ingredients to dry ingredients and mix well.
  5. Add chocolate pieces to mixed batter. (Optional.)
  6. Grease or line muffin tray. (I prefer to use coconut oil spray, and omit muffin liners.)
  7. Add ¼ cup of batter to each portion.
  8. Bake for 20 minutes or until lightly browned.
  9. Allow muffins to cool and enjoy!

Recipe Courtesy of Megan S.

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