Walnut Chocolate Chip Pumpkin Muffins (Vegan)


  • 2 cups flour
  • ¾ cup sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 can (15 oz) 100% pumpkin puree 
  • ⅓ cup coconut oil (melted)
  • ⅓ cup warm water mixed with 2.5 TBSP of Coconut Cloud Pumpkin Spice Creamer.
  • 1 – 2 teaspoons pure vanilla extract
  • ¼ cup chopped walnuts (optional), plus some for garnish
  • ¼ cup dairy free dark chocolate chips (optional)



-Preheat oven to 350 degrees F. Line 12 cup muffin tin with liners.

-In a mixing bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon and salt. Add the pumpkin puree, coconut oil, vanilla and Coconut Cloud Pumpkin Spice creamer/water mixture. Gently stir in walnuts and chocolate chips if using. Mix well until just combined.

-Add batter by the large spoonful to the lined muffin tin, filling to the rim. Sprinkle with optional leftover chopped walnuts.

-Place on the center rack in the oven and bake for 20 – 25 minutes. To test for doneness, stick a toothpick in the center and it should come out clean. Let muffins cool a few minutes, and enjoy!