Psst, this recipe is identical to the I Can’t Believe It’s Vegan Pumpkin Bread recipe I posted a few days ago, minus the mini chocolate chips. But since the pumpkin bread was inspired by these muffins, I thought it was only fair to give the muffins the honor of having their own post. 🙂 The girls (and their parents) absolutely love these, so I’ve been cranking out a batch every week. In fact, as soon as I finish this post I’m heading to the kitchen to whip up a batch for this week! Nom, nom!
This recipe is soo easy and uses basic ingredients that I always have in my pantry (except the pumpkin puree). The fact that I can mix everything up in one bowl makes this recipe super easy!
I used my awesome go-to vegan chocolate cake recipe as a guide for these vegan pumpkin chocolate chip muffins. Recipe for the chocolate cake coming soon too!
1 cup organic whole wheat flour
1 cup organic white flour
3/4 cup organic sugar
1 t. salt
2 t. baking soda
1 T. plus 1 t. cinnamon
1/8 t. ground nutmeg
1/8 t. ground cloves
1 c. rice milk
1/2 c. olive oil
1 vanilla bean pod, scraped OR 2 t. vanilla extract
2 T. raw apple cider vinegar (white vinegar would probably work too)
3/4 c. organic pumpkin puree
1 c. organic mini chocolate chips
12 paper muffin liners
1. Combine all dry ingredients. Add (in this order) rice milk, oil, pumpkin puree. Mix well.
2. Add vinegar and chocolate chips. Mix and pour into muffin cups lined with cupcake liners.
3. Bake at 375 degrees for 20-30 minutes.