Chocolate Chip Pumpkin Muffins
Welcome in Fall feelings with these simple, delicious, and decadent muffins, highlighting autumnal pumpkin and the spices of the holidays.
Ingredients
- 1 medium banana, mashed
- 15 oz can sweet pumpkin puree
- 1/4 cup 100% pure maple syrup
- 1 tsp vanilla extract
- 2 cups gluten-free, all-purpose, whole-grain flour blend
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup (grain-sweetened) dairy-free chocolate chips
Directions
- Preheat oven to 375°F. In a large bowl, combine mashed banana, pumpkin puree, maple syrup, and vanilla extract.
- In a small bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Transfer mixture to large bowl and mix together gently until well combined. Avoid over-mixing to prevent toughness in the final product. Fold in chocolate chips.
- Spoon batter into silicon muffin cups and bake for 20 minutes or until the muffins are lightly browned. Remove muffins from the oven and let cool for 5 minutes. Store muffins in an airtight container.
Credits
Photo by Hannah Kaminsky
This Post Has One Comment
These are excellent plant based muffins. They have become a Fall staple. Even non-plant based people seem to like them. I make them with regular vegan chocolate chips which adds a bit more sweetness I presume.