I’ve been a cooking machine. With 8 days until the big due date, I’ve been stocking the freezer with casseroles, lasagna, soups and muffins. I even made a huge pot of rice to freeze and have on hand for easy stir fries, salads, or as a side.
Some one stop me. My back hurts.
This muffin recipe was inspired by one found on The Whipped Blog. A simple google search for who knows what led me there. I’m not a seasoned baker, and definitely not a seasoned vegan baker, but after making five or so different muffins this week, I’ve grown somewhat confident in my abilities to tinker with things. I took some major liberties on the original recipe. They turned out so good, I made two more batches.
Vegan Pumpkin Chocolate Chip Muffins
Yield: 12 muffins (or 24 mini-muffins)
1 cup canned or fresh pureed pumpkin
1/2 cup unsweetened soy milk
1/4 cup unsweetened apple sauce
2 tablespoon ground flax seeds
1 teaspoon vanilla
1 cup whole wheat flour
2/3 cup unbleached white flour
1 cup lite brown sugar
1 teaspoon baking powder
1/2 teaspoon each: baking soda, salt
1 tablespoon cinnamon
1/4 teaspoon pumpkin pie spice
1/2 cup semi-sweet chocolate chips
1/3 cup chopped pecans or walnut – optional
3 teaspoons raw sugar – optional
Heat oven 350.
Blend Pumpkin, Soy milk, Applesauce, Flax Seeds and Vanilla until well blended. Set aside.
Mix together flours, sugar, baking powder, baking soda, cinnamon, salt and pumpkin pie spice in a large bowl. Add pumpkin mixture, and stir until well blended (add a little soy milk if mixture seems too dry).
Fold in Chocolate Chips and nuts if you are using them.
Spoon into greased muffin tins and top with raw sugar if using it.
Bake 28 minutes.