Step 1

Preheat the oven to 425 degrees and lightly grease a non stick muffin tin and set aside.

Step 2

Combine the pumppkin puree, melted and cooled coconut oil, soy milk, vinegar, brown sugar, cane sugar, and grated ginger in a large mixing bowl. Using a whisk, mix vigorously until very light and fluffy, about 1 full minute.Note: If you're using cold soy milk straight out the fridge, it will cause the coconut oil to seize and the mixture will be lumpy. If possible, allow the milk to come to room tempertaure before mixing. But if not, then just keep mixing, a few lumps are ok.

Step 3

Combine all of the dry ingredients except the chocolate chips in a mixing bowl and whisk until evely ditrubuted.

Step 4

Add half of the dry mixture to the bowl with the wet ingredients and mix just until incoporated. Add the remianing half and mix again, then fold in the mini chocolate chips. Be careful not to beat or over mix the batter at this point.

Step 5

Evely distrubte the batter into the greased muffin tin and bake at 425 degrees for 5 minutes.When the timer goes off, leave the muffins in the oven but reduce the heat to 350 and bake for 15 minutes. When the timer goes off, insert a toot pick into the center. If it comes out clean, you can remove from the oven and allow the muffins to cool on a wire rack.

Step 6

Serve warm with a cup of coffee or tea and enjoy the homey comforts of Fall. I like these just as they are or with some softened vegan butter or a drizzle of almond butter top. Delicious!