Ingredients
- 1 ½ cup pumpkin puree
- ½ cup plant-based butter softened
- Egg replacement for 4 eggs
- I like to use JUST egg
- 2 teaspoons vanilla
- 1 ⅓ cup brown sugar
- 3 cups gluten-free flour (sift for fluffier muffins)
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ⅓ cup oat milk
- ⅓ cup dark chocolate chips
Instructions
- Measure then sift the gluten-free flour into bowl.
- Whisk together the sifted flour, baking soda, and pumpkin pie spice in a bowl.
- In a different bowl mix the pumpkin puree, melted butter, vanilla, brown sugar, oat milk, and egg replacement.
- Add the dry ingredients to the wet and mix until combined.
- Fold in the dark chocolate chips to the batter.
- Line the mini muffin tin with liners or spray pan with nonstick spray.
- Distribute the batter into the muffin cups.
- Bake the muffins at 350 degrees for 15-18 minutes (oven to oven time may vary, use toothpick method if uncertain).
- Once cooked remove from oven and let the muffins cool for a couple of minutes/
- You may gently use a spoon to remove the muffins onto a wire rack to cool completely.
