Pumpkin Chocolate Chip MuffinsContributed by: Nicole CarpenterVegan pumpkin muffins - breakfast or dessert!
DirectionsStep 1Start by preheating your oven to 350°F and lining a muffin pan with liners.Step 2In a large bowl, mix together the almond milk, vegetable oil, pumpkin puree and vanilla extract until smooth. In a different bowl, sift together the flour, sugar, baking powder and baking soda. Mix to combine and add in the chocolate chips.Step 3Add the dry ingredients to the large bowl with the wet ingredients. Mix together until combined, but don't over work it!Step 4Spoon the batter into the muffin pan and bake for about 20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. |
 Servings: 12 Rating
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Ratings & Comments (4)
4 Reviews 
Jaclyn October 12, 2012
I was running low on almond milk and only had about 1/4c instead of 1/2, and the consistency of these muffins still came out wonderful! I made mini muffins instead so they're easier for transport & for a quick snack!
Rachel October 12, 2012
I just made these and they are heavenly! Very moist, well spiced, perfect amount of sweetness. My only recommendation is to increase the baking time to 25 minutes. Enjoy!
Susan October 30, 2012
I made the recipe, added some bananas and made waffles! Awesome with maple syrup drizzled over them. Just be sure to spray/oil your waffle iron in between batches..these do stick a bit.
Donna October 31, 2012
I made my first pumpkin puree...easy peasy. I added 1/2 cup chopped walnuts and a few tablespoons of ground flax to the dry mix...yummy and healthy. Thanks for the recipe.
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Nutritional Information
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