1/2 cup vegan or traditional unsalted butter - I prefer Mykonos vegan butter or grass fed butter
1 1/2 cups pumpkin purée
1/4 cup almond milk
1/2 cup full fat coconut yogurt - room temp
1/2 tsp apple cider vinegar
1/2 cup coconut sugar
1 tbsp vanilla
1 cup vegan mini chocolate chips
1 3/4 cup gluten free baking flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/8 tsp cardamom
1/4 tsp sea salt
Preheat oven to 350 degrees.
sift all the dry ingredients together and set aside.
Combine almond milk and vinegar and set aside. Using a stand up mixer with paddle, whip butter on high for 5 minutes. Scape down the sides often. Add sugar and whip on high for 2 minutes. Mix in pumpkin, yogurt, milk mixture and vanilla until just combined.
Using a rubber spatula, fold in dry ingredients until just combined. Stir in chocolate chips.
Using a muffin pan lined with cupcake liners, scoop a heaping amount of mix into each liner. The mix should make 12 cupcakes.
Bake approx 25-28 minutes. The muffins will be firm on top and a toothpick will come out clean.
Let muffins cool for 5 minutes before transferring them to a cooling rack.
They taste amazing with butter, jam or peanut butter.