Pumpkin Muffins With Chocolate Chips (dairy-free!)
Andrea Soranidis - The Petite Cook
Make the most of pumpkin season with super easy, delicious, dairy-free Pumpkin Muffins! Ready in less than 30 min and no butter required.
fine brown sugar
light extra virgin olive oil
pumpkin pie spice
a pinch of salt
dark chocolate chips
Preheat the oven to 175 degrees C.
In a large bowl, beat the pumpkin puree together with the sugar, eggs and extra-virgin oil until smooth.
In another bowl combine the flour, pumpkin pie spice, cinnamon, salt and baking powder.
Slowly incorporate the dry ingredients into the wet ones, making sure of not over mixing. Add the chocolate chips and stir everything quickly together.
Divide the mixture into a non-stick muffin tin folded with paper cases, filling ¾ of each cup.
Bake for 20 minutes or until a skewer inserted in the center of a muffin comes out clean.
Remove the muffin pan from the oven. Cool the pumpkin muffins in the tin for 10 minutes, then take them out and serve.
How to make homemade pumpkin pie spice mix:
1 tbsp pumpkin spice mix: 1½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon allspice.