Vegan Pumpkin Chocolate Chip Muffins

I love making muffins for breakfast. I rarely use a recipe, preferring instead to mix up a batch using a muffin formula I found in one of my favorite books, The Tightwad Gazette. It allows me to utilize ingredients I have on hand, as well as adjust for dietary requirements. I will share the basic formula at the end of this post.

Vegan Pumpkin Chocolate Chip Muffins - yummy healthy

I usually make muffins with cow’s milk and an egg, since we aren’t strict vegans. But I thought it would be fun to try a batch of muffins that are strictly plant-based.

I used pineapple juice in place of the milk, though you could easily use other fruit or even vegetable juices, or a plant-based milk. The egg is replaced by soaked chia seeds or flax seeds. I was able to reduce the oil by using pumpkin puree, though some fat is still needed in order for the muffins to be tender instead of tough.

Vegan Pumpkin Chocolate Chip Muffins - yummy healthy

I also threw in a bit of leftover quinoa. Optional, but it provided a bit of texture and crunch that was kind of fun.

The result is a muffin that is wholesome, delicious, and vegan. Also kid-approved – my kids ate three muffins apiece.

Vegan Pumpkin Chocolate Chip Muffins
Makes about 16 muffins
1 cup white flour
1 cup wheat flour
1 tsp cinnamon
1/4 tsp each nutmeg, ginger, and allspice
1/2 tsp salt
1 tbsp baking powder
1 cup fruit juice
1 cup pumpkin puree
1 chia or flax “egg” (1 tbsp seeds soaked in 3 tbsp water for about 15 minutes)
1/4 cup cooked quinoa (optional)
1/2 cup maple syrup
2 tbsp oil
1 cup chocolate chips

Preheat oven to 400 degrees. Grease muffin tins.

Combine flours, spices, salt, and baking powder in large bowl. In another bowl combine all remaining ingredients except chocolate chips, and whisk together.

Add wet ingredients to dry ingredients and mix until just combined. Stir in chocolate chips.

Full muffin cups about 2/3 full with batter. Bake in preheated oven 20-25 minutes.

Vegan Pumpkin Chocolate Chip Muffins - yummy healthy

Basic Muffin Formula
2 to 2 1/2 cups flour/grain
1/2 tsp salt
1 tbsp baking powder
1-2 tsp spices (optional)
Up to 1/2 cup sweetener
1 cup milk or juice
Up to 1/4 cup fat/oil
1 egg or equivalent substitute
1-2 cups additions, such as pureed or shredded fruits or vegetables, dried fruits, nuts, chocolate chips, etc.

Add wet ingredients to dry ingredients. Bake in greased muffin tins at 400 degrees for about 20 minutes.

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