An easy, one-bowl vegan chocolate chip pumpkin muffin recipe that you can make in minutes. Egg-free and dairy-free, but every bit as delicious as any chocolate chip pumpkin muffin you've ever tried!
Preheat oven to 400 degrees F. Prepare a muffin pan with 12 paper liners.
In a large bowl, combine pumpkin, brown sugar, oil, syurp and apple juice. Mix well to combine.
Add flour, baking powder, baking soda, salt, pumpkin pie spice and chocolate chips to wet ingrediens, and mix until just combined. Do not over mix.
Scoop batter into prepared muffin cups and bake for approximately 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from oven and allow to cool on a wire rack in muffin pan for approximately 10 minutes. Then carefully remove muffins from pan.
Store any remaining muffins tightly covered.
These muffins freeze well.
Muffins stay fresh up to a week in the refrigerator. We heat in the microwave for a few seconds to remove the chill when serving.
Calories: 242kcalCarbohydrates: 38gProtein: 2gFat: 10gSaturated Fat: 1gSodium: 209mgPotassium: 143mgFiber: 1gSugar: 22gVitamin A: 3177IUVitamin C: 1mgCalcium: 49mgIron: 1mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Course Breakfast, Snack
Cuisine American