I’m heading home for fall break in a week and a bit, and I’ve already started planning all the things I’m going to cook and bake, and which of my favorite restaurants I want to hit up.
And even though I made these muffins 3 times in one week and basically ate the entire batch, I’m still going to make sure these muffins are the first thing I stick in the oven next weekend.
Why? Because these muffins are moist, sweet, spicy, pumpkin-y, and best of all, studded with melty chocolate.
I’m drooling. Can I be home, like, now?
These muffins are so easy to make (dangerously easy) and don’t make 523095183 muffins that you end up giving to anyone who will take them. One-bowl, small-batch, vegan, and gluten-free, these flourless muffins are packed with flavor for very little effort.
Pro tip? Sprinkle these babies with extra chocolate chips right out of the oven. The gooey chocolate-y topping really takes these muffins to the next level. Enjoy!
- ¾ cup pumpkin purée
- 1 cup almond butter
- ⅓ cup maple syrup
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tbsp egg replacer + 2 tbsp water (= 1 egg)
- 1 tbsp cinnamon
- 1 tsp allspice
- ¼ tsp ground ginger
- ⅔ cup mini vegan chocolate chips + more for topping
- Preheat oven to 325 F and grease a muffin tin.
- Combine all ingredients except chocolate chips with a whisk until smooth and well mixed.
- Fold in chocolate chips with a rubber spatula or wooden spoon.
- Divide batter equally among 9 muffin tins and bake for 15-20 minutes.
- Top with additional chocolate chips, if desired. Let muffins cool before removing from tin and serving.
*adapted from here