Ingredients for Chocolate Chip Pumpkin Muffins Vegan
- Whole Wheat Flour
- Turbinado Sugar
- Brown Sugar
- Ground Cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- Ground Nutmeg
- Ground Cloves
- Eggs
- Canned Pumpkin
- Applesauce
- Semisweet Chocolate Pieces
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How to Make Chocolate Chip Pumpkin Muffins Vegan
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the pumpkin puree, maple syrup, unsweetened applesauce, almond milk, vanilla extract, and flax egg (flaxseed meal mixed with water).
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the vegan chocolate chips.
- Fill the muffin liners about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
52g
Fat
11g
Carbs
8g