Vegan Chocolate Chip Pumpkin Muffins
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Servings: 13
Ingredients
- 1 1/3 cup flour
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp pumpkin pie spice
- 2 tbsp flaxseed meal
- 5 tbsp water
- 6 tbsp unsalted vegan butter
- 1 1/3 cup brown sugar
- 1 tsp vanilla
- 1 15 oz canned pumpkin puree
- 1 cup vegan chocolate chips
Rachel Jacobson
Step 1
Preheat the oven to 350°F.
Rachel Jacobson
Step 2
Add the flour, baking powder, pumpkin pie spice, and salt to a medium bowl and mix. Set aside for later.
Rachel Jacobson
Step 3
To substitute for eggs in this recipe, I made a flaxseed egg. Combine the flaxseed meal and the water with a fork and set aside for 5 minutes. The mixture should become viscous and resemble the texture of a raw egg. Pretty cool I think. Just for future reference in your vegan baking adventures: 1 regular egg = 2.5 tbsp water + 1 tbsp flaxseed meal.
Rachel Jacobson
Step 4
Meanwhile, cream together the vegan butter and brown sugar in a large bowl with a hand mixer (or whisk, but it will take some elbow grease). Vegan butter tastes so legit, your dairy-eating friends won't know the difference.
Rachel Jacobson
Step 5
Follow with the flaxseed egg, adding only half at a time until incorporated.
Rachel Jacobson
Step 6
Lastly, mix in the pumpkin puree and vanilla until combined.
Rachel Jacobson
Step 7
Begin to add the flour a 1/3 at a time until all the dry mixture is fully incorporated into the wet mixture. Be careful not to over mix, so it stays light and slightly airy.
Rachel Jacobson
Step 8
Switch to a rubber spatula and stir in the chocolate chips. Don't forget to offer your taste-testers the mixing spoon when your finished. The batter tastes even better before you bake it according to one of my friends, but that's up for debate.
Rachel Jacobson
Step 9
Line 2 12-cup cupcake tins with liners or grease well with an oil or vegan butter of your choice. Spoon the batter into the tins almost to the tops. My batter made 13 muffins, but I've been able to stretch 15 before.
Rachel Jacobson
Step 10
Bake for 20 minutes or until a toothpick pierced into the middle of a muffin comes out clean.
Rachel Jacobson
Step 11
Let the muffins cool for 5 minutes. The tops will deflate as they cool. Enjoy fresh out the oven as a pre-homework power-up or bake on Sunday as a fast breakfast option for the rest of the week.
Rachel Jacobson