"These easy, vegan, and gluten-free muffins are perfect for a fall morning!"
Pumpkin Chocolate Chip Muffins
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Prep time 15mins
Cook time 17mins
Serves or Makes: 6
Recipe Card
ingredients
- 3/4 cups gluten free muffin mix
- 1/4 cups coconut sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 pinch Himalayan sea salt
- 3 tablespoons nut butter
- 1/4 cups plus 2 tablespoons pumpkin puree
- 3 tablespoons melted coconut oil
- 1/4 cups nondairy yogurt
- 1/2 teaspoon vanilla
- 1 pinch giant cinnamon
- 1 pinch giant nutmeg
- 1 pinch giant pumpkin pie spice
- 1/4 cup vegan dark chocolate chips
Method
Step 1
Preheat oven to 375 degree F. Line a muffin tin with liners. If you make this recipe as is, you will only need six. If you double, you will need all 12. I used a 6-cup muffin tin to make it easier.
Step 2
Whisk the muffin mix, coconut sugar, baking powder, baking soda, and salt together in a small bowl.
Step 3
Whisk the nut butter, pumpkin, coconut oil, yogurt, vanilla, and spices together in a separate large bowl until smooth. This may take a bit of effort because of the nut butter. If you are using chilled nut butter, warm it up first.
Step 4
Stir the flour mixture into the pumpkin mixture until smooth.
Step 5
Fold in the chocolate chips.
Step 6
Fill the cupcake liners with muffin batter. Try to keep them as even as possible.
Step 7
Bake muffins until a toothpick inserted in the middle comes out clean, about 17-19 minutes.
Step 8
Cool muffins on top of a cooling rack for five minutes before taking them out of the pan and cooling them on the rack until completely cooled (unless you like to eat them warm, like I do. Just be prepared for them to fall apart!)