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Pumpkin Chocolate Chip Muffins

Author: Lisa Le

Ingredients

  • 1/3 cup coconut oil
  • 1/4 cup brown sugar
  • 3/4 cup white granulated sugar
  • 3/4 cup pumpkin purée room temperature
  • 1/4 cup milk or milk alternative room temperature
  • 1 1/4 cup unbleached all purpose flour
  • 2 tsp baking powder
  • 2 tsp pumpkin spice
  • 1 cup mini chocolate chips dairy-free ones to keep it vegan

Instructions

  • Mix coconut oil, brown sugar, and white granulated sugar and stir.
  • Add pumpkin purée and rice milk and stir until incorporated
  • Sift in AP flour, baking powder, and pumpkin spice and mix.
  • Add 1 cup of mini chocolate chips.
  • Divide batter among lined cupcake tins (or lightly greased), filling 2/3 full (they'll rise).
  • Bake for 18-20 minutes or until a cupcake tester/toothpick comes out clean when you poke it in the middle.
  • Remove from pan and let cook on a wire rack. Keep in an airtight container.