For the most part, I’m a summer person. I like fruity, bright flavors and cold slushee drinks. But when the weather is cold and dreary, I’ll drink the pumpkin Kool-aid.
I found a recipe from Brenda Score online and modified it with what I had in my own house, and adjusted to make it dairy free. And added chocolate, because why not?
- 1 2/3 c. All-purpose Flour
- 3/4 c. Sugar
- 1/4 c. Brown Sugar
- 1/2 tsp. salt
- 1 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- 1 1/2 tsp. Ground Cinnamon
- 1/2 tsp. of Pumpkin Pie Spice
- 2 Large Eggs
- 1 c. Canned Pumpkin
- 1/2 c. Plant Based Butter, Melted
For the chocolate topping:
- 1 c. of Semi Sweet Chocolate Chips
- 1 Tbsp. of almond milk
- 1/4 tsp. of vanilla extract
- Pre-heat the oven to 350.
- In a large mixing bowl, mix four, sugars, salt, baking soda and powder, cinnamon, and pie spice. Blend completely and leave a well in the middle for the pumpkin mixture.
- In a separate bowl mix the eggs, pumpkin, and melted butter. Add to the dry ingredients bowl and mix until combined but no further. (Over-mixing makes muffins “tunnel-y”).
- Scoop batter into paper muffin tins, and bake for 25-30 minutes, or until a toothpick can be inserted and come out clean.
- While muffins are baking, add chocolate chips, almond milk and vanilla to a microwave safe bowl and melt together.
- Once muffins are semi-cooled, dip tops into the chocolate and serve.