Vegan Pumpkin and Chocolate Chip Muffins

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Vegan Pumpkin and Chocolate Chip Muffins

These Vegan Pumpkin and Chocolate Chip Muffins are sweet but with the warmth of pumpkin spice. The dark chocolate chips make them even more decadent.

Prep Time10

Cook Time20

Total Time30

Course: Dessert, Snack

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: bicarbonate of soda, caster sugar, cinnamon, dark chocolate chips, flour, ginger, nutmeg, pumpkin puree, vegetable oil

Servings: muffins

Calories: 181.78kcal

Ingredients

250 g plain flour
1 0.5 tsp bicarbonate of soda
1 0.5 tsp cinnamon
1 tsp ginger
0.5 tsp nutmeg
0.5 tsp salt
425 g pumpkin puree
250 g caster sugar
125 ml vegan yogurt
125 ml vegetable oil
2 tbsp plant milk
1 tsp vanilla paste

Instructions

Preheat the oven to 180C/350F/gas mark 4.
Line muffin tins with muffin cases.
In a large bowl mix the plain flour, cinnamon, ginger, nutmeg, bicarbonate of soda, salt and dark chocolate chips.
In a separate large bowl whisk together the pumpkin puree, caster sugar, vegan yogurt, vegetable oil, plant milk and vanilla extract.
Add the dry ingredients into the wet and fold together gently.
Divide the batter evenly between the muffin cases.
Bake the muffins for 20-25 minutes until a skewer inserted into the centre comes out clean.
Leave the muffins to cool in the tin for a couple of minutes before placing them on a wire rack to cool.
Enjoy while still warm.

Nutrition