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.
Prep Time: 15 minutes
Cook Time: 25 minutes
Serving Size: 12
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.
Storage: Store in an airtight container in the fridge for up to 7 days or freeze for up to a month.
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Michele L. Seattle, WA
Judy H. Marblehead, MA