# Components:
→ Wet Ingredients
01 - 1 cup canned pumpkin purée
02 - 1/2 cup unsweetened plant-based milk (almond, soy, or oat)
03 - 1/2 cup light brown sugar
04 - 1/3 cup neutral oil (canola or sunflower)
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 1 3/4 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon salt
10 - 1 1/2 teaspoons ground cinnamon
11 - 1/2 teaspoon ground nutmeg
12 - 1/4 teaspoon ground ginger
→ Add-ins
13 - 3/4 cup vegan chocolate chips
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease to prevent sticking.
02 - In a large mixing bowl, whisk together pumpkin purée, plant-based milk, light brown sugar, oil, and vanilla extract until the mixture is completely smooth.
03 - In a separate bowl, sift together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and ginger to ensure even distribution.
04 - Add the dry ingredient mixture to the wet base. Stir gently with a spatula just until combined, taking care not to overmix.
05 - Fold vegan chocolate chips into the batter until evenly distributed.
06 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full for optimal rise.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center emerges clean or with a few moist crumbs.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
