If pumpkin just totally disgusts you, then you may want to avoid this blog for…say, three months?
Turns out they had Libby’s canned pumpkin at the Walmart grocery store, so I stocked up, big time.
After a couple bowls of pumpkin oat bran, I decided that it was time to get baking with the stuff. After all, I did buy 10 cans of it. Yes, 10.
It’s my precioussssss….
Those of you who have been reading my blog for a while have probably seen a few different takes on Pumpkin Chocolate Chip Muffins.
The original recipe was not vegan, as it contained eggs, but I have been tweaking it over the past year to make these muffins friendly to my diet and still very delicious!
The last time I made them, they came out a little dry and stuck to the paper. I hate that!
I decided to give them another go this week for Girl’s Night Potluck on Wednesday. When I busted out the paper, I checked the date on it for fun.
I have apparently been using this recipe since 2008!
I made a few substitutions, quite a few actually, so I will share the recipe with you since it varies so much from the original (see picture and link above).
Vegan Pumpkin Chocolate Chip Muffins
- 1 1/2 cups Whole wheat pastry flour
- 1/4 cup Olive oil
- 1/2 cup Agave nectar
- 2 Flax “eggs” (2 tbsp milled flax seed mixed with 1/4 cup water)
- 3/4 cup Libby’s canned pumpkin (accept NO substitutes)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 teaspoon ground cloves
- 1 tsp cinnamon (because I love it that much)
- 1/4 tsp nutmeg
- A few shakes of salt
- 1/2 cup semi-sweet chocolate chips (I use the Kroger brand which has no dairy)
- Preheat oven to 375* (reduced heat due to use of agave nectar. See tips on that here)
- Line muffin pan with foil or paper liners.
- Mix the flax “eggs” and let sit for a few minutes.
- Mix the agave, flax “eggs” and oil in a medium-sized bowl.
- Add in pumpkin (I omitted water due to use of agave nectar).
- In a separate, larger bowl, mix together flour, baking powder & soda, spices and salt.
- Add wet ingredients to dry and mix together well.
- Fold in chocolate chips.
- Fill cups evenly and cook for 18-20 minutes (reduced cooking time for agave nectar as well).
The biggest change I made this time was with these two things:
I think the last time (when they stuck to the paper) I also used the Ener-G egg replacer, which is a good product but for baked goods, flax “eggs” work so much better. That’s just my opinion!
This is actually quite an easy recipe to follow and it made my kitchen smell really good!
So…how were they?
Pretty much perfect. They were sweet, moist, and delicious. No paper sticking this time too! My friends were ooh-ing and aww-ing all night so I’m guessing that they liked them too. 🙂
I am definitely sticking with this version of the recipe for a while. May have to print out this blog post and replace that old paper from 2008!
What is your favorite pumpkin recipe?