# What You’ll Need:
→ Wet Ingredients
01 - 1 cup canned pumpkin purée
02 - 1/2 cup unsweetened plant-based milk, such as almond, soy, or oat
03 - 1/2 cup light brown sugar
04 - 1/3 cup neutral oil, such as canola or sunflower
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 1 3/4 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon salt
10 - 1 1/2 teaspoons ground cinnamon
11 - 1/2 teaspoon ground nutmeg
12 - 1/4 teaspoon ground ginger
→ Add-ins
13 - 3/4 cup vegan chocolate chips
# How to Make It:
01 - Preheat oven to 350°F. Line a twelve-cup muffin tin with paper liners or lightly grease each cavity.
02 - Whisk together pumpkin purée, plant-based milk, brown sugar, oil, and vanilla extract in a large bowl until the mixture is smooth.
03 - In another bowl, sift together all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
04 - Add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
05 - Incorporate the vegan chocolate chips evenly into the batter.
06 - Portion the batter evenly into the prepared muffin cups, filling each about three-quarters full.
07 - Bake for 20 to 22 minutes until a toothpick inserted in the center emerges clean or with a few moist crumbs.
08 - Let muffins stand in the pan for five minutes, then transfer to a wire rack to cool fully.
