Vegan Chocolate Chip Pumpkin Muffins
Put the kettle on and enjoy a cup of tea along with a couple vegan Chocolate Chip Pumpkin Muffins. They make a terrific afternoon snack, and they're great for breakfast, too.
Ingredients
- 1 ½ cups whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt
- 1 15-ounce can pumpkin puree
- ½ cup organic sugar such as sucanat or coconut palm sugar
- ¼ cup non-dairy milk
- ¼ cup unsweetened applesauce
- ½ teaspoon vanilla extract
- ½ cup non-dairy chocolate chips
Instructions
- Preheat oven to 350 degrees. Spray a muffin pan with oil or line it with paper liners
- In large mixing bowl, mix together the flour, baking powder, baking soda, spices, and salt.
- In a small mixing bowl, mix together the pumpkin, sugar, non-dairy milk, apple sauce, and vanilla extract.
- Add the wet mixture to the flour mixture and stir to combine. Do not over mix.
- Fold in the chocolate chips.
- Divide the batter among the muffin cups, filling them ¾ of the way full. Bake for 12 – 15 minutes or until a toothpick in the center comes out clean.