Okay, so I say “muffins” but actually this recipe originally came from a vegan cupcake cookbook…but really, what are muffins except naked cupcakes? This was one of the first vegan baking recipes I ever made, and it is always a hit. The pumpkin means you don’t even notice the absence of egg in the recipe, and the chocolate chips make them a perfect excuse to eat chocolate for breakfast. And also it’s fall, so, pumpkin things are in. I’m very trendy.
I was also excited to break in my new silicone baking cups, which I guess means less waste but more things to wash? It’s eco-friendly I think…plus things don’t stick to silicone like they do to paper.
VEGAN PUMPKIN MUFFINS
(makes 15 muffins)
- 1 15oz can pumpkin
- 1/3 cup oil (I used canola oil)
- 1 cup white sugar
- 1/4 cup non-dairy milk (I used almond milk)
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp pumpkin pie spice (or just cinnamon if you don’t have it)
- 1/4 tsp salt
- 1/2 cup chocolate chips (or more! Make sure they’re vegan…)
1) Preheat oven to 350 degrees
2) Combine pumpkin, oil, sugar, and vanilla in a bowl. Gradually stir in the rest of the ingredients except the chocolate chips. Use a fork or spoon to stir instead of a hand mixer, as a hand mixer can cause the batter to become gummy. Once the batter is well combined, stir in the chocolate chips.
3) Spoon the batter into lined or greased muffin tins, a bit over one tablespoon per muffin. Bake for 24 minutes.
4) Remove from oven and allow to cool for about 5 minutes. Enjoy!