# What You'll Need:
→ Wet Ingredients
01 - 1 cup canned pumpkin purée
02 - 1/2 cup unsweetened plant-based milk (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
# Cooking Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a large bowl, whisk together pumpkin purée, plant-based milk, brown sugar, oil, and vanilla extract until completely smooth.
03 - In a separate bowl, sift flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until evenly blended.
04 - Add the dry mixture to the wet. Stir just until incorporated, avoiding overmixing.
05 - Gently fold in vegan chocolate chips until distributed throughout the batter.
06 - Divide batter evenly among the prepared muffin cups, filling each approximately 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 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack until fully cooled.
