Chocolate Chunk Pumpkin Muffins
These perfectly fluffy pumpkin muffins have a lovely hint of pumpkin spice and are studded with chocolate chunks. Super tasty and perfect for breakfast (or dessert :D)
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup 125 mL vegetable oil (I used canola)
- 1/2 cup 100 g brown sugar, packed
- 1/2 cup 105 g white sugar
- 1 cup 240 g pumpkin puree
- 2 cups 266 g all purpose flour
- 2 tsp 11 g baking soda
- 1/4 tsp 1 mL kosher salt
- 1 tsp 3 g pumpkin pie spice
- 1/2 cup 72 g vegan chocolate chunks
Instructions
- 1
Preheat oven to 350F (180C).
- 2
In a large mixing bowl, combine vegetable oil, brown sugar, white sugar and pumpkin puree until well combined. Try to break up any chunks of brown sugar as best you can.
- 3
Sift in flour, baking soda, pumpkin pie spice and fold in to mix until just combined. Fold in the chocolate chunks, then divide into 12 muffins (either oiled or lined with cupcake liners). Bake for 25 minutes, test for doneness with a cupcake tester or toothpick poked into the middle (you should have it come out clean or with moist crumbs attached).
- 4
Let cool on a wire rack and enjoy! Store in an airtight container and enjoy with a good schmear of vegan butter with some tea :)