VEGAN CHOCOLATE CHIP PUMPKIN MUFFINS

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Moist, pumpkin spice muffins with tempting dark chocolate chips. A comforting Autumn treat and a great way to use leftover pumpkin!

One more formula for extra Halloween pumpkins! Any other individual actually got parcels to traverse?

Assuming this is the case, I strongly suggest you make these vegetarian chocolate chip pumpkin biscuits ASAP.

They’re so really fleecy and the unobtrusive pleasantness from the pumpkin makes them additional scrumptious.

So spongey. The biscuits are clammy yet cushy, and the blend of the sweet, rich pumpkin with the dim, severe chocolate chips is genuinely heavenly. I can’t get enough of them!

They’re additionally speedy and simple to make for a sweet, encouraging treat – ideal for this season.

Moist, pumpkin spice muffins with tempting dark chocolate chips. A comforting Autumn treat and a great way to use leftover pumpkin!

  • Yield: 12 muffins
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Additional Time: 15 minutes
  • Total Time: 50 minutes

Ingredients

Dry ingredients

  • 320 g / 2.5 cups self-raising white flour, (or plain flour with 2 tsp baking powder)
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp pumpkin spice mix, (or mixed spice)
  • A small pinch of salt
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Wet ingredients

  • 240 ml / 1 cup dairy-free milk
  • 8 tbsp / 1/2 cup pumpkin puree
  • 1 tsp vanilla extract
  • 160 ml / 2/3 cup maple syrup, or agave nectar
  • 4 tbsp vegetable oil, such as sunflower or other mild-flavoured oil
  • 2 tbsp apple cider vinegar, *
  • 80 g / 1/2 cup dark chocolate chips (dairy-free)

Instructions

  1. Heat the oven to 180C / 350F. Line a muffin tin with 12 liners.
  2. Mix the dry ingredients in a large mixing bowl. Stir in the wet ingredients until well combined and the texture is smooth.
  3. Fold in the chocolate chips.
  4. Divide the mixture evenly between the 12 muffin cases and bake for 25 minutes until well-risen and golden brown.
  5. Leave to cool completely before eating, and enjoy!

Notes

  • the vinegar interacts with the baking soda to help these muffins rise. It makes them super fluffy!

Nutrition Information

  • Yield12
  • Serving Sizemuffin
  • Amount Per Serving
  • Calories 222
  • Saturated Fat 5g
  • Sodium 19mg
  • Carbohydrates 34g
  • Fiber 1g
  • Sugar 11g
  • Protein 4g
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