Vegan Pumpkin Chocolate Chip Muffins
Ingredients
Wet
- 1/2 cup canned pumpkin puree
- 1/2 cup unsweetened almond milk
- 3 tablespoons coconut oil (melted)
- 2.5 teaspoons vanilla extract
- 2.5 teaspoons apple cider vinegar
Dry
- 1 cup spelt flour
- 1/2 cup coconut sugar
- 2.5 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- vegan chocolate chips
Icing
- 2 tablespoons pumpkin puree
- 2 tablespoons maple syrup
- 2 tablespoons almond milk
- 2 tablespoons monk fruit sweetener
Preparation
Mix the wet ingredients in a large bowl and let it sit for 10 minutes.
Combine the dry ingredients in a medium bowl.
Stir the dry ingredients into the wet ingredients to create the batter.
Place the batter in a muffin tray and add vegan chocolate chips.
Bake for 18-20 minutes at 350°F, then cool and enjoy.
Icing
Mix 2 tablespoons of pumpkin puree, 2 tablespoons of maple syrup, 2 tablespoons of almond milk, and 2 tablespoons of monk fruit sweetener.
Refrigerate to thicken while the muffins bake and cool.
