SWEET TOOTH SATURDAYS- VEGAN PUMPKIN CHOCOLATE CHIP MUFFINS!

Hey all,

Welcome to this edition of Sweet Tooth Saturdays!  I hope your weekend is off to a great start!  Today, I bring you a recipe for vegan pumpkin chocolate chip muffins!  I haven't tried this recipe, but I know I LOVE these type of muffins.  My friend AM makes the BEST version of these and ever since I tried hers, I've been hooked!  I unfortunately don't have her recipe presently, but this one I found on the web that sounds good, so I decided to post it here!  Take a look...

VEGAN PUMPKIN CHOCOLATE CHIP MUFFINS


INGREDIENTS
 1 cup whole wheat pastry flour

2/3 cup all-purpose flour

1 cup white granulated sugar (I prefer unrefined cane sugar)

1 t. baking powder

1/2 t. baking soda

1/2 t. salt

1/2 t. cinnamon

1/4 t. nutmeg

1/4 t. ginger

1 cup canned pumpkin

1/2 cup soy milk or almond milk

1/4 cup canola oil

1 T. finely ground flax seeds

1/2 cup dark dairy-free chocolate chips

1/3 cup walnuts

Sugar, for sprinkling

DIRECTIONS:

Preheat the oven to 350 F. Lightly oil a 12-cup muffin tray or line the tray with 12 cupcake cups.

In a large mixing bowl, sift together the flours, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

In a medium-sized mixing bowl using an electric hand mixer, mix together the pumpkin, soy milk, canola oil and ground flax seeds until smooth and well mixed. Add the pumpkin mixture to the flour mixture and mix until just combined. Fold in the chocolate chips and walnuts until evenly distributed.

Spoon the batter into the prepared cups and sprinkle the tops with sugar.  Bake for 25-30 minutes, or until a toothpick inserted in the center of a muffin emerges clean.
Enjoy!

Recipe Source: dairyfreecooking.about.com

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