Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix. I don’t see why not! I hope you stay a while and find some new recipes to try out! Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. I mean yeah, I … Gluten Free and Vegan Pumpkin Chocolate Chip Muffins. Setting aside the flax eggs to thicken up, blend your 3 cups of oats. I'm a Dietitian by day and food blogger by night. Fluffy Vegan Coconut Oil Banana Muffins — These vegan banana muffins are extra fluffy and moist thanks to the combination of coconut oil and ripe bananas in the batter. These vegan chocolate chip pumpkin muffins are great for a crowd and so delicious. Thoroughly mix the wet ingredients, then mix the dry ingredients into the wet. Vegan Pumpkin Chocolate Chip Muffins Ingredients: 1 flax egg (1 Tablespoon flaxseed meal + 2.5 Tablespoons water) 1/2 cup pumpkin puree; 1 cup almond milk + 1 Tablespoon lemon juice; 1/2 cup brown sugar; 2 Tablespoons canola oil; 1 tsp vanilla extract; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp cinnamon; 3/4 cup whole wheat flour; 3/4 cup unbleached all-purpose flour; Let them cool to room temperature before sealing them inside a freezer baggie. It’s some of the best pumpkin cakes I’ve ever tried, vegan or otherwise. Saturated Fat 3g 19%. I have not baked it as a full-size loaf. Then, enjoy! Absolutely! Super soft and full of pumpkin spice flavor, these vegan and gluten free muffins are sure to satisfy your sweet tooth this fall. You ca, Guess what I've whipped up for my second ever blog, Easy Fluffy Peanut Butter and Blueberry Steel Cut Oats, Easy Vegan Weeknight Nachos with Creamy Cashew Queso. Prep time. These pumpkin chocolate chip muffins are inspired by the ones at Bunner’s, they have a slight gingerbread-y flavour. Amount Per Serving Calories 313 Calories from Fat 45 % Daily Value* Fat 5g 8%. Vitamin C 1mg 1%. I chose to add chocolate chips to mine, but feel free to mix it up and try mixing in some pecans, walnuts, or whatever else your little pumpkin-loving heart desires. Substitute with canola or vegetable oil if you must. In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside. I’ve trialed the recipe as mini-loaves, adding about 5 minutes to the baking time, and had success. Pumpkin Chocolate Chip Muffins. You’ll need to let the pumpkin chocolate chip muffins rest in the muffin pan for 10 to 15 minutes before removing them to cool on a wire rack. If you are using premade oat flour, go ahead and just measure out your oat flour. Comfort foods are a fall necessity, and this vegan, Happy almost Halloween! No problem. Instructions Preheat oven to 425ºF. When you’re ready to eat the frozen muffins, reheat them in the microwave or place them on the counter to thaw. … Whisk together then set aside to allow the milk to … Once the flax “eggs” have thickened into a gooey egg sort of texture, they’re ready to be added in as well. You can easily take these vegan pumpkin muffins to the next level by adding chocolate chips to the batter! It’s really a personal preference! How to Make Vegan Chocolate Chip Muffins Step One – Make Vegan Buttermilk In a small bowl combine the soy milk and apple cider vinegar. They … Then combine the two and whisk until just combined before folding in the chocolate chips. They’re supremely moist, soft, bouncy and have a springy quality that makes them irresistible. Hey, I'm Tori. 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