The Best Vegan Pumpkin Chocolate Chip Muffins
These truly are the best vegan pumpkin chocolate chip muffins! They are perfect for any fall event, Halloween party, breakfast, brunch, or dessert. This recipe is so simple to make, you've got to try it!
Servings: 12 muffins
Calories: 294kcal
Ingredients
- 1¾ cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegan chocolate chips mini are best
- 1 15-ounce can pure pumpkin puree (with no added seasonings)
- ½ cup applesauce
- ½ cup canola oil
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 375 degrees F and line a cupcake tin with 12 cupcake liners.
- In a large mixing bowl, add the flour, granulated sugar, brown sugar, pumpkin pie spice, baking soda, salt, and vegan chocolate chips, and mix until well combined.
- In a medium mixing bowl, add the pumpkin puree, applesauce, canola oil, and vanilla extract, and mix well.
- Add the wet mixture to the dry mixture and fold together, just until combined.
- Scoop the batter into the cupcake liners until all 12 are evenly filled.
- Bake at 375 degrees for 22-25 minutes until a toothpick inserted into the center of the muffins comes out clean.
Notes
- Want to make mini muffins? This recipe will make 36 mini muffins. Reduce the bake time to 15-18 minutes for mini pumpkin muffins.
- Storing Suggestions: These homemade muffins will be good for about 2 days at room temperature (wrapped in foil or plastic wrap and placed in a sealed container) and will last up to a week if stored similarly in the refrigerator.
Nutrition
Calories: 294kcal | Carbohydrates: 46g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 193mg | Potassium: 49mg | Fiber: 1g | Sugar: 30g | Vitamin A: 17IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 2mg