Pumpkin season is here again. Why not crank up the oven and bake some hearty pumpkin muffins? Use canned pure pumpkin or homemade pumpkin puree. (egg-free, dairy-free, vegan recipe)
Vegan Pumpkin Muffins with Chocolate Chips
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 cup unsweetened almond milk or soymilk
1 teaspoon apple cider vinegar
3/4 cup sucanat or organic evaporated cane sugar
1 cup pure pumpkin puree
1/3 cup canola or safflower oil
1 1/2 teaspoons pure vanilla
1/2 cup vegan semisweet chocolate chips
Preheat oven to 400 degrees. Coat 12 regular size (2 1/2-inch) muffin cups with cooking spray. (Or, line muffin cups with paper baking cups. Coat bottoms of paper baking cups with cooking spray.)
In large bowl mix flour, baking powder, baking soda, salt, cinnamon and ginger. Set aside.
Stir together almond milk and vinegar; let stand 2 minutes until thickened and curdled. In medium bowl mix almond milk mixture, sucanat, pumpkin, oil and vanilla until well blended. Add to flour mixture, stirring until just combined. Stir in chocolate chips. Divide batter among muffin cups.
Bake 18 to 22 minutes or until browned and toothpick inserted in centers comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature.
Makes 12 muffins