Non Dairy Pumpkin Chocolate Chip Muffins
You know it’s fall when I start baking Pumpkin muffins. As soon as the temperatures dip, this is my first go-to recipe.
Like all baked goods, we have to avoid all store-bought muffins and pastries, which is why I love making my own, because I can make them sweeter, or not, or give them more of a pumpkin-pie spice kick.
Of course, whenever I make any kind of muffins, my kids want me to throw in chocolate chips – because everything is better with chocolate. But that’s always another challenge for my non-dairy daughter – until I found this awesome brand of non-dairy chocolate chips!
These pumpkin chocolate chip muffins are the perfect blend of cozy fall flavors and rich chocolatey goodness. Moist, fluffy, and lightly spiced, they make an irresistible treat for breakfast, snack time, or dessert!
Non Dairy Pumpkin Chocolate Chip Muffins
Ingredients
- 1/2 cup melted plant-based non-dairy butter
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 eggs lightly beaten room temperature preferred
- 1 15 oz canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 Tablespoons non-dairy milk of choice optional
- 1 ½ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ¾ teaspoons baking powder
- ¾ teaspoons baking soda
- ½ teaspoon salt
- 1 cup non-dairy chocolate chips (dark or semi-sweet)
Instructions
- Preheat oven to 375°F/190°C. Grease a muffin pan or line with muffin liners.
- In a large bowl whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt.
- In a medium bowl, whisk together melted butter, granulated sugar and brown sugar until combined.
- Add oil and whisk until combined.
- Add eggs and whisk until combined.
- Add pumpkin and milk and whisk until combined.
- Fold in chocolate chips until just combined.
- Pour the pumpkin mixture into the flour mixture and mix gently just until combined.
- Divide batter evenly in a silicon muffin pan or a cupcake pan with paper liners. Bake for 17 to 20 minutes until a toothpick inserted into the center of the muffin comes out clean.
- Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
- This recipe should make 12 or more muffins in a standard 12-muffin tin. You can easily double the recipe to make 24 (2 muffin tins)
- I personally do not make Streusel topping or icing.
- My go-to non-dairy chocolate chip brand that doesn’t break the bank is here. There are also other brands of non-dairy chocolate chips available.
- Gluten Free is not the same thing as Dairy Free.
- My go-to non-dairy milks for cooking include Oat milk, which is creamier and thicker than other non-dairy milks, or coconut milk, which adds a sweetness to many recipes. You may also want to try coconut cream.
- These muffins stay moist for up to 5 days. Keep them in the fridge in an airtight container. Bring them to room temperature before serving. The muffins can also be frozen for up to 2 months.