These pumpkin muffins make for the easiest breakfasts as you send your kids off to school, soccer practice, or wherever they may be going! They also act as the perfect breakfast for fiancés who are just about sick of every other breakfast food in your house) I may be speaking from personal experience here)!
This recipe is one bowl and only takes about 45 minutes total! The muffins freeze well and are completely vegan!
2 Cups all purpose flour
2 Teaspoons pumpkin pie spice
⅔ Cup granulated sugar
1 Teaspoon baking soda
1 (15 oz.) can pumpkin puree
⅓ Cup almond milk (or any plant based milk)
1 Teaspoon vanilla extract
1 Cup vegan chocolate chips
Preheat the oven to 375 degrees Fahrenheit.
In a large mixing bowl, whisk together the flour, pumpkin pie spice, sugar, and baking soda.
Add in the pumpkin puree, almond milk, and vanilla extract. Mix until just combined. Once combined add the chocolate chips and stir to mix in.
Line a cupcake pan with cupcake liners. Using a ⅓ cup measuring cup, fill the cupcake liners. Let the muffins sit for 15 minutes before you bake them. This will ensure that they have a nice crackly dome on top when they are baked.
Bake for 20-25 minutes. Let cool and enjoy!