# 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 (such as 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
# Preparation steps:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together the pumpkin purée, plant-based milk, light brown sugar, oil, and vanilla extract until smooth.
03 - In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
04 - Add the dry ingredients into the wet mixture and stir gently until just combined. Avoid overmixing to maintain tenderness.
05 - Fold in the vegan chocolate chips with a spatula to evenly distribute them throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
07 - Allow the muffins to cool in the pan for 5 minutes. Transfer them to a wire rack and let cool completely before serving.
