Pumpkin Chocolate Chip Muffins
Looking for a delicious fall breakfast recipe? I have the recipe for you! These pumpkin chocolate chip muffins are absolutely divine, and the perfect recipe for fall! Have them for breakfast or dessert!
Pumpkin Choc-Chip Muffins | 12 muffins
Wet Ingredients
- 1/2 cup unsweetened soymilk + 1 tbsp Apple Cider Vinegar
- 1/3 cup plant based plain yogurt
- 1/4 cup Pumpkin Spiced maple syrup (or regular) - 1/2 cup date sugar
- 1 cup pumpkin puree
- 1 tbsp vanilla bean paste or extract
- 1/2 tsp salt
- 1 tsp pumpkin spice
- 1 tsp cinnamon
Dry Ingredients
- 2 cups All Purpose Flour (Or any flour you prefer)
- 1 tbsp baking powder
Directions:
1. Preheat the oven to 375 degrees Fahrenheit
2. In a large mixing bowl, add the soy milk plus the apple cider vinegar, let sit for 1-2 mins
3. Add in the rest of the ingredients on the Wet Ingredient List, stir well to combine
4. Add in one cup of the flour, fold (*fold, do not stir*) batter together, then add in the 2nd cup of flour plus the baking powder, continue to fold
5. Before fully mixed, add in the chocolate chips, finish folding batter until all flour is mixed (*fold, do not stir*)
6. Scoop into your muffin tins filling each one full, I did one and half scoops of a standard ice cream scooper
7. Bake for 20 minutes, turn the oven down to 350 as soon as you put them in the oven
8. Stick with fork or toothpick to ensure they are fully cooked 9. Allow to cool for 14 minutes then remove from the pan
10. Enjoy now or store in the fridge for up to 5 days!