Pumpkin and chocolate are the perfect flavor combination to celebrate fall. These muffins are great as an on-the-go healthy breakfast treat or make them mini muffins and serve them as a sophisticated Halloween treat that adds nutrients without sacrificing the yum or the fun.


1 3/4 cup gluten free 1-to-1 baking flour or all purpose flour, sifted

2 tsp baking powder

1 tsp baking soda

1 tbsp pumpkin spice

2 tsp cinnamon

1/2 cup vegan butter, room temperature

3/4 cup coconut sugar or regular sugar

1  1/2 cups pumpkin puree (not pumpkin pie filling)

1/2 cup Forager Project cashewmilk yogurt

1/4 cup Forager Project Soymilk with 1/2 tsp apple cider vinegar

1 tsp vanilla extract

1 cup vegan chocolate chips


Please read through all instructions before beginning.

  1. Preheat the oven to 350F and line a cupcake tin with cupcake liners. Measure out all ingredients before beginning. Prep the dairy-free milk by mixing it together with the apple cider vinegar. This will be the vegan buttermilk. 
  2. Make the batter: In a medium bowl, whisk together flour, baking soda, baking powder, and spices. Set aside. In a large bowl, use a hand mixer to cream together the vegan butter and sugar until fluffy, about 2-3 minutes. Add in the pumpkin puree, dairy-free yogurt, and vanilla extract. Mix again until combined. Then add in the flour mixture, along with the vegan buttermilk, and mix just until combined. Add in the chocolate chips and fold until just mixed.
  3. Bake the pumpkin muffins. Scoop batter into each muffin liner about 3/4 of the way full. Place the muffins into the oven and bake for 22-24 minutes, or until the toothpick comes out clean.


Storage: Store in an airtight container in the fridge for up to 7 days or freeze for up to a month.

Vegan Pumpkin Chocolate Chip Muffins


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