These truly are the best vegan pumpkin muffins! They are perfect for any fall event, Halloween party, breakfast, brunch, or dessert. This recipe is so simple to make, you've got to try it!
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Dessert
Cuisine: American
Servings: 12muffins
Calories: 294kcal
Author: Michelle Cehn | World of Vegan
Ingredients
1¾cupsall-purpose flour
¾cupgranulated sugar
¾cupbrown sugar
2teaspoonspumpkin pie spice
1teaspoonbaking soda
½teaspoon salt
½cupvegan chocolate chipsmini are best
115-ounce canpure pumpkin puree (with no added seasonings)
½cupapplesauce
½cupcanola oil
2teaspoonsvanilla extract
Instructions
Preheat oven to 375 degrees F and line a cupcake tin with 12 cupcake liners.
In a large mixing bowl, add the flour, granulated sugar, brown sugar, pumpkin pie spice, baking soda, salt, and vegan chocolate chips, and mix until well combined.
In a medium mixing bowl, add the pumpkin puree, applesauce, canola oil, and vanilla extract, and mix well.
Add the wet mixture to the dry mixture and fold together, just until combined.
Scoop the batter into the cupcake liners until all 12 are evenly filled.
Bake at 375 degrees for 22-25 minutes until a toothpick inserted into the center of the muffins comes out clean.