Pumpkin Chocolate Chip Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
  • ¾ Cup Plant-Based Milk + 2 tsp Apple Cider Vinegar**
  • 1 cup Pumpkin Puree
  • ½ cup Maple Syrup
  • 1 Tbsp Blackstrap molasses
  • ½ Cup Melted Coconut Oil (Or other Neutral Oil)
  • 1¾ Cups Flour (Gluten-Free, Whole Wheat/Spelt or Oat)*
  • 1 Tbsp Baking Powder
  • 1 Tbsp Cinnamon + 1 Tbsp Ginger
  • ¼ tsp sea salt
  • 1 cup Chocolate Chips (Optional)
  1. Preheat oven to 400F
  2. First, mix apple cider vinegar with plant-based milk and let it sit aside to form a 'buttermilk' while you mix the rest of the ingredients.
  3. Once all of the wet ingredients are mixed, and the milk has started to curdle, combine it with the rest of the wet ingredients.
  4. Next, add the dry ingredients and mix, be careful not to over mix!
  5. Stir in the chocolate chips. I like to sav ~1/4 to press into the top of the muffin to make them look prettier!
  6. Lastly, grease your muffin tin or add liners, and scoop in the batter. Usually, I like to fill them close to the top so they explode out and create good tops (although I know this is not the proper way to make muffins)
  7. Bake for 18-22 minutes until a toothpick comes out clean!
* I have tried these with both oat flour and gluten-free flour, since these are trickier flours to work with, I'm assuming regular all-purpose, spelt or whole wheat flour will work

* Oat flour produced a slightly grainier muffin

**Sub some vegan yoghurt for the buttermilk
Recipe by Plentyfull Vegan at https://www.plentyfullvegan.com/pumpkin-chocolate-chip-muffins/