As soon as I heard the first mention of fall, I was instantly dreaming of all things pumpkin lol. Like most people, after a while I get maxed out on pumpkin, but I love to play around with it as the flavor profile is just so me. Long before there was even a pumpkin spice latte, I was all about the pumpkin as I’m not a huge chocolate person. I naturally gravitate more towards the vanilla and cinnamon combo. So I’m naturally just “basic” through and through lol.
This year I have a myriad of pumpkin concepts I’d like to roll out! Since I’m currently fixated on creating the perfect vegan muffin, I knew I had to whip up the an effortless Pumpkin Chocolate Chip Muffin! While I always mention I’m weirdly not crazy about chocolate, it pairs perfectly with the mellow flavor of pumpkin!
In terms of vegan muffins or breads in general, I find that the texture is typically oversaturated. Whether it be too much fruit or banana for the egg substitute, it can more often than not come out just one big soggy mess. That being said, I was on a mission to create the perfect muffin that cooks all the way through!
What’s fab about this muffin recipe, is everything! It’s quick, easy, has minimal ingredients, contains an entire can of pumpkin puree, has buttery soft texture, cooks all the way through, is rich with chocolate, has aesthetic appeal, can easily be made in bulk, and perf for any season!
If you love all things pumpkin or chocolate, you have to try this recipe for vegan Pumpkin Chocolate Chip Muffins!!
In another bowl, combine the apple sauce, pumpkin, almond milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the chocolate chips. Fill six greased or paper-lined jumbo muffin cups.
Bake at 375 for 25 – 30 minutes or until toothpick comes out clean. I recommend making an aluminum foil tent mid bake to preserve the tops of the muffins. Let cool for 5 minutes then remove from pan.