09 January, 2014

VEGAN PUMPKIN MUFFINS

After spending a large portion of today outside (we had sunshine!) I was in a serious mood to bake and these muffins had been on my mind. Plus, the littles thank God for muffins at bedtime every night, and seeing as they have only had them once, I thought it was high time to change that.  These were delicious and we'll definitely make them again.


Vegan Chocolate Chip Pumpkin Muffins adapted from Averie Cooks

1 cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
pinch salt
3/4 cup granulated sugar or 1/2 cup honey 
3/4 cup pumpkin puree
1/3 cup coconut oil, melted
1/4 cup coconut milk (almond, rice, cow, etc, work as well)
2 tablespoons treacle/molasses
1 tablespoon vanilla extract
1 cup mini dark chocolate chips

Preheat oven to 200ºC/400ºF. Grease and flour non-stick muffin pan and set aside.

In large bowl whisk together flour, baking powder, spices, and salt. Set aside.

In separate bowl mix sugar, pumpkin, oil, treacle, and vanilla until well combined.

Pour the wet pumpkin mixture over the dry and stir just until combined. Do not over mix. (Batter is quite thick).

Fold in chocolate chips.

Divide batter in prepared muffin pan., filling each cavity just under 3/4 way full.

Bake for about 18 minutes, or until tops are domed, puffed, and a toothpick inserted comes out clean. Allow muffins to cool in pans.

Store in airtight container.

2 comments:

  1. How did they compare to my mother-in-law's pumpkin bread? They sound delicious!

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    1. i like that these were simple and sugar-free, but they weren't as moist as Janet's.

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