I hope this isn’t a stupid questions, but I found your shop a week ago and I am dying to try EVERY RECIPE! Add the dry ingredients to the wet ingredients and mix until most lumps are gone. Only change I made was using mini chocolate chips, pumpkin spice for the nutmeg, and King Arthur white whole wheat. I have made these muffins many times and figured it was high time I gave a review because they are AWESOME!! Fold in 2/3 of the chocoalte chips. Really good! They look so yummy! If you prefer a more crumbly muffin, simply add a touch more flour and/or a handful of oats to absorb more of the moisture from the almond milk and pumpkin puree. What did I do wrong? Ingredients 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written) 1/2 cup pumpkin puree 1 cup almond milk (or sub buttermilk and omit lemon juice) 1 Tbsp lemon juice 1/2 cup brown sugar 2 Tbsp olive or avocado oil 1 tsp vanilla … Actually, you add all the ingredients TO the flax egg, which is mixed in a large mixing bowl. I'm a Dietitian by day and food blogger by night. Most recipes to me, are bland and tasteless. :(. We’re glad you enjoyed them, Pauleen! Your email address will not be published. ★☆. FYI. The muffins pop right out after cooling for ~5 minutes, and have a lovely golden crust all around. I sub the whole wheat flour for spelt flour and white flour for oats flour, because I didn’t have all ingredients at home. It tastes like dessert but is made entirely from superfoods, so its incredibly nourishing for your body! Yay! Well, I’ve got a treat for you! Do you think it will make a difference if I use soy milk instead of almond? Not too sweet which I appreciate. I hate to say it but who the hell hates a moist muffin? These pumpkin muffins are oh-so-soft and full of fall flavor. « Spiced Chickpea Grain Bowls and Creamy Tahini Dressing, Insanely Easy Brown "Butter" and Sage Pumpkin Soup ». That might work! Thanks for sharing! I’ve never made a recipe on this site that I didn’t love until these. Cheers!! From Erica... Chocolate Chips, Plus Extra For Sprinkling On Top, Granulated Sugar, For Sprinkling (optional), Vegan Lemon Kale Spaghetti with Spicy Sausage. Aside from the great flavor, one of my favorite things about this recipe is that it’s a one-bowl pumpkin muffin recipe. Stay a while and find some great recipes to throw together on any weeknight to nourish you and your loved ones. Pinned! Your daily values may be higher or lower depending on your calorie needs. Vegan and Gluten Free Chocolate Chip Pumpkin Muffins. My 7 year old son said they were the best muffins he ever tasted? As if I even had a choice…. I need these in my life! It was a hit with all of my friends (who are all meat and dairy eaters some scoffed at the "Vegan" name first saying vegan foods don't taste the same). These turned out great! I don’t have regular whole wheat flour, but I do have both all purpose flour and whole wheat pastry flour. Recommendations to make these gluten free? These muffins require just 1 bowl and about 30 minutes. haha! I’d recommend spraying them with nonstick cooking spray or brush with a little melted vegan butter. Then add salt, baking soda and powder, and cinnamon and whisk. Hi Kate, we’d suggest searching the comments to see what others have tried (“ctrl+f” on a PC or “command+f” on a mac). So I had some leftover butternut squash and was in search of a muffin recipe to use it in and I subsituted it here with your recipe. thanks. I just greased the pan, nothing stuck. on day two they peeled out no problem, not a crumb left on the paper. :) Thanks! Hmm, perhaps add more pumpkin pie spice next time? Hi Phoebe, another reader used coconut milk with success!
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