Vegan Chocolate Pumpkin Cupcakes

These vegan cupcakes are moist and fluffy, and the flavors of rich chocolate and pumpkin go so well together. This is a great way to satisfy your sweet tooth without using any animal products.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup maple syrup
• 1/3 cup plant-based milk
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/3 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dairy-free chocolate chips

Instructions:

Preheat the oven to 350F 175C and line a muffin tin with cupcake liners

In a large mixing bowl, whisk together pumpkin puree, maple syrup, plant-based milk, melted coconut oil, and vanilla extract until well combined

Add the flour, cocoa powder, baking powder, baking soda, and salt to the wet ingredients, and mix until just combined

Be careful not to overmix

Fold in the dairy-free chocolate chips

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean

Remove from the oven and let cool in the tin for 5 minutes, then transfer the cupcakes to a wire rack to cool completely

Once cooled, enjoy these delicious vegan chocolate pumpkin cupcakes!