Andrea Sereda
Apr 21, 20211 min
These are a favourite in our home! They aren't too sweet and the perfect size. Pumpkin packs a punching by adding fibre, antioxidants, vitamins A, C, B2, E, iron, copper, magnesium, and potassium! It also acts as a binder so the texture on these plant based muffins are top notch.
Ingredients
1 3/4 cup all purpose flour
1 1/2 TSP baking powder
1 TSP baking soda
1/2 TSP salt
1/2 TSP cinnamon
1/2 TSP pumpkin pie spice
1/2 cup brown sugar, packed
1 1/3 cup pumpkin purée
1 1/4 cups unsweetened non-dairy milk
1 TBSP olive oil
1/2 - 1 cup vegan chocolate chips
Preheat oven to 350° F. Grease mini muffin pan with cooking spray and set aside.
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and mix. In a large bowl, combine brown sugar, pumpkin purée, milk, and oil together, and mix using a whisk or a hand mixer until ingredients are well combined.
Add the dry ingredients to the wet ingredients and mix until there are only a few dry spots left. Add the chocolate chips and mix until batter is completely combined, Do not over mix.
Spoon approximately 1 TBSP of batter into each mini muffin cup (or fill 2/3 of the way). Bake in preheated oven for 15 minutes, or until an inserted toothpick comes out clean. Let muffins sit for 5 minutes in the pan before removing and placing on a wire rack to cool.
I hope your family loves them as much as we do!
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