Ingredients
Scale
- 2 1/2 cups all purpose flour
- 2/3 cup coconut sugar
- 2 tsp pumpkin pie spices
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup applesauce
- 1 (15oz) canned pumpkin
- 1/2 cup almond milk
- 1/4 cup oil
- 1 tsp vanilla extract
- 2/3 cup Lily’s dark chocolate chips
Instructions
- Preheat oven to 375.
- In a Large bowl, combine the first 6 ingredients.
- In another bowl, combine the apple sauce, pumpkin, almond milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the chocolate chips. Fill six greased or paper-lined jumbo muffin cups.
- Bake at 375 for 25 – 30 minutes or until toothpick comes out clean. I recommend making an aluminum foil tent mid bake to preserve the tops of the muffins. Let cool for 5 minutes then remove from pan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1