I spent the day with a great friend of mine yesterday and she made a batch of pumpkin chip muffins. I really wanted to eat one, but I resisted! Instead, I asked for the recipe and today I “veganized” it. I’m pretty impressed with myself. They turned out super delicious! They certainly taste a bit healthier, but they are still a great “sweet” treat since I don’t really eat those anymore. I’ll definitely make these again. My friend says they are even better the second day.
3 flax eggs (1 tablespoon ground flax seed whisked together with 3 T water for each egg; let sit in the refrigerator for at least 15 minutes before using so it sets up a bit)
1 cup evaporated cane juice
1 – 15 oz can pumpkin
3/4 cup unrefined coconut oil
3/4 cup unsweetened applesauce
1 1/2 cups whole wheat pastry flour + 1 1/2 cups unbleached all-purpose flour + 2 T unbleached all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
1 T salt
1 cup vegan chocolate chips
Beat flax eggs, evaporated cane juice, pumpkin, oil and applesauce until well combined. Add dry ingredients and mix until just combined. Fold in chocolate chips. Fill lined muffin cups 3/4 full. Bake at 425 degrees for 15 minutes. May also be baked in a greased loaf pan. Adjust baking time accordingly.
I was going to use all whole wheat pastry flour, but I only had 1 1/2 cups. I liked the combination of the two, though. Gave it a really good consistency without being too dense and heavy. Hope you give them a try! Enjoy!