Pumpkin Chocolate Chip Muffins
Vegan and Allergy Friendly
These pumpkin chocolate chip muffins are proof that you don’t need eggs or dairy to make something soft, sweet, and delicious. They come together with simple, wholesome ingredients and just the right amount of chocolate. Perfect for a quick breakfast, snack, or treat—no fancy baking skills required
Ingredients:
1 ¾ cups all-purpose or whole wheat flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
½ tsp pumpkin pie spice (or extra cinnamon)
1 cup pumpkin puree
½ cup maple syrup or coconut sugar
⅓ cup oil (coconut, olive, or avocado)
¼ cup non-dairy milk (almond, oat, or soy)
1 tsp vanilla extract
½ cup dairy-free chocolate chips
Optional hemp heart sprinkles
Instructions:
Preheat oven to 350°F and line a muffin tin with liners or lightly grease.
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
In a separate bowl, mix pumpkin puree, maple syrup (or coconut sugar), oil, non-dairy milk ( we like Ripple) , and vanilla until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
Fold in the dairy-free chocolate chips.
Divide batter evenly into muffin cups, filling about ¾ full, sprinkle with optional hemp seeds ( about 1/2 tsp per muffin)
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
