Vegan Pumpkin Chocolate Chip Muffins

Breakfast, Dessert, Gluten-Free, Vegan

Try making these delicious Vegan Pumpkin Chocolate Chip Muffins for dessert.  They are moist and tasty as well as quick and easy to make.



Vegan Pumpkin Chocolate Chip Muffins

1 1/2 cup of organic sugar
2 teaspoons of baking soda
3 tablespoons cornstarch
1 1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1 teaspoon of Himalayan salt
2 cups of water
2 tablespoons of apple cider vinegar
1 cups of pumpkin purée
2/3 cups of vegetable oil
2 teaspoons of vanilla extract
1 1/2 cup of nondairy chocolate caramel chips
-Preheat the oven to 400F.
-Add liners to a cupcake baking pan then set aside. You might need two pans for 24 muffins.
-In a large size bowl, add the flour, cornstarch, organic sugar, baking soda, Himalayan salt, cinnamon and nutmeg. Whisk until combined.
-In a small bowl, add vinegar, oil, water, pumpkin purée, and vanilla. Combine wet ingredients and pour into the large bowl with the dry ingredients. Mix well.
-Fold in 1 cup of nondairy chocolate chips.
-Use a cookie dough scooper to fill the muffin liners with batter.
-Top each muffin with a sprinkle of the remaining nondairy chocolate chips.
-Bake for 18 to 20 minutes or until a toothpick is inserted in the center comes out clean. Try not to overbake the muffins then remove muffins from the oven to cool for 10 minutes. Enjoy!

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