[vc_row][vc_column][vc_column_text]Soft, chewy and easy to make, these vegan pumpkin muffins are the perfect way to celebrate fall. They’re made with wholesome ingredients like pumpkin puree and applesauce, yet they’ll entice at all times of day. Meal-prep a batch then store them in the fridge or freezer so you can grab one for a quick breakfast, as a snack or bring all 12 to your next gathering. Anyone can take a scrumptious bite of these dairy-free, nut free and soy free muffins.
Vegan Pumpkin Muffins With Chocolate Chips
Dry Ingredients
- 1-3.4 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 tsp. pumpkin pie spice
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup vegan mini chocolate chips
Wet Ingredients
- 1 15- oz. can pumpkin puree
- 1/2 cup applesauce
- 1/2 cup canola oil
- 2 tsp. vanilla extract
- Preheat oven to 375 degrees F and line cupcake tin with 12 liners.
- In large mixing bowl, add flour, granulated and brown sugar, pumpkin pie spice, baking soda, salt and chocolate chips. Mix well.
- In medium bowl, combine pumpkin puree, applesauce, canola oil and vanilla extract.
- Add wet mixture to dry mixture and fold together, just until combined.
- Scoop batter into cupcake liners until all are evenly filled.
- Bake 22-25 minutes or until a toothpick inserted in the center comes out clean.
- Use this recipe to make 36 mini muffins. Reduce the bake time to 15-18 minutes.
- Grab these ingredients and more at Vitacost.
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As Seen on TikTok
Recipe by Michelle Cehn
Soft, chewy and easy to make, these vegan pumpkin muffins are the perfect way to celebrate fall. Easily meal-prepped and kept in the freezer, grab them for breakfast, as a snack or bring to your next gathering.
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