If I’ve seen you in the past couple weeks, I’ve probably brought you these vegan pumpkin muffins.
Jess and Kelli got some when I met them for coffee two weekends ago.
Whit got some one morning, because girlfriend needed snacks while writing her thesis.
I left some for Andy after baking a batch last Sunday morning.
Our neighbors, Amy and Jeremiah, just had a sweet baby boy and I brought over a batch on Saturday.
And if you work at Rev Health, I have some for you today too.
I whipped up a batch of these simple yet delicious, sweet yet not too sweet, chocolate chip studded pumpkin muffins this morning to take to work.
Because what better way to kick off the holiday season and 3 days off of work than with muffins?
With antioxidant loaded beta-carotene from the pumpkin, wholesome sprouted spelt flour, and good for you healthy fats from the coconut oil these are breakfast worthy. Dark chocolate chips are thrown in for happiness. The more the merrier.
Moist, doughy, and slightly sweet with a hint of cinnamon these muffins will be gobbled up lickity split. All you’ll need is one bowl, one spoon, and 10 minutes!
What are you waiting for?
[vegan] pumpkin chocolate chip muffins
1 1/2 cups of sprouted spelt flour**
1/3 to 1/2 cup of coconut palm sugar** [depending on how sweet you like it]
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon cinnamon
1 cup non-dairy milk + 2 teaspoons lemon juice
1 tablespoon ground flaxseed + 2 tablespoons warm water
1/2 cup pumpkin puree
2 teaspoons vanilla extract
2 tablespoon coconut oil, melted
1/3 cup dark chocolate chips
Notes: For the flour, you could certainly use whole wheat pastry flour or perhaps a GF blend, although I haven’t tried a GF version so no promises! Spelt flour is high in protein, fluffy, and I just adore it. Also, feel free to sub brown sugar for the coconut palm sugar.
- Preheat your oven to 350 degrees and grease a muffin pan. Then mix the flax with the water and set aside to “gel.” Mix the milk and lemon juice together to create a “buttermilk.”
- Then mix all your dry ingredients into a bowl.
- Mix all your wet ingredients into a smaller bowl. Add in the flax and milk mixtures.
- Add the wet ingredients to the dry and gently stir until just combined.
- Fold in your chocolate chips.
- Pour mixture into greased muffin pan.
- Bake for 15-17 minutes until the tops are firm or a toothpick comes out clean.
This has become my new basic pumpkin muffin recipe. Mix it up by adding in shredded coconut and cranberries, raisins, or pecans! I hope ya’ll enjoy these as much as I do!