These vegan pumpkin chocolate muffins are moist, flavorful, and perfect for any occasion.
Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it lightly.
Using liners makes cleanup easier and ensures the muffins release cleanly.
In a large mixing bowl, combine the flour, sugar, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves.
Whisking the dry ingredients ensures they are evenly distributed.
In another bowl, mix together the pumpkin, applesauce, and plant-based milk until smooth.
Make sure the wet ingredients are well combined for a consistent batter.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Overmixing can lead to dense muffins, so mix until you no longer see dry flour.
Fold in the vegan chocolate chips gently.
Folding in the chips gently ensures they are evenly distributed without deflating the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Check the muffins a minute or two early to avoid overbaking.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with your favorite beverage for a delightful treat.
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