Pumpkin Muffins

 

Homemade Pumpkin Muffins from Pure Pumpkin puree!

This morning our youngest daughter confirmed that yes, she is coming to dinner this evening so I wanted to surprise her by baking our fave vegan muffins.  What makes pumpkin muffins vegan?  The fact that we use almond milk and pure cocoa (chocolate) chips as well as ground flaxseed to replace the egg!

These are easy to make and this recipe is the way we now make them.  (the original recipe calls for cows milk, cows butter,  an egg, and brown sugar). These are absolutely delicious when paired with fresh fruit for breakfast or as a side to a protein dense salad. 

PUMPKIN CHOCOLATE MUFFINS

2 c. flour

2 1/2 tsp baking powder

1 tsp ground ginger

1 tsp ground cinnamon

dash of sea salt

1/4 tsp baking soda

dash of ground allspice

1 "egg" replacement 

(see note below on how to do this)

3/4 c. agave

3/4 c. canned pure pumpkin

2/3 c. unsweetened almond milk

3 Tbl of Earth Balance butter, original, melted

1 tsp pure vanilla extract

1/2 c. pure chocolate chips

(the Equal Exchange brand is affordable via Target!) 

• In a large bowl, combine the 7 ingredients.  Mix well.
• Combine the "egg", agave, milk, butter and vanilla in a small bowl and mix well; add in to the dry ingredients and stir until just moistened. 
• Stir in the chocolate chips.
• Lightly spray with baking spray, a muffin pan and pour mix into each cup about 3/4 full.
• Bake in a 375 degree oven for about 20 minutes. (check to see if done with an inserted knife...if it comes out clean, the muffins are done). 
• Cool and ENJOY!

MENU IDEA

We like these for breakfast with a side of vegan sausage and freshly sliced peaches.

I also pair these with my Cucumber Slaw Salad and a cup of fresh berries for a quick and easy dinner.  If you want added protein, slice a piece of grilled chicken into the salad or add one cup of garbanzo beans. 

NOTE: to make a vegan "egg" simply take 1 tablespoon of ground flaxseed, and put in a small bowl/cup.  Add in 3 tablespoons of warm water and stir. Let sit for 5 minutes until it's "gelled" like an egg.  Pour into the recipe and stir well. 

ps As with all of the recipes under the "Faithfixes" label, you do have permission to download and print out/copy.  The copyright doesn't include the recipes on here so feel free to use them!