Vegan Pumpkin Chocolate Chip Muffins

Adapted via Whipped the Blog
Serves: 24 (yields 2 dozen muffins)

♦ 1 (15-oz can) pumpkin pie mix
♦ 1 cup water
♦ 1/2 cup canola or veg oil
♦ 4 tsp ground flax seeds
♦ 2 tsp vanilla
♦ 2 cups whole wheat flour
♦ 1 1/3 cups pastry flour (or unbleached white flour)
♦ 1 1/2 cups granulated sugar
♦ 2 tsp baking powder
♦ 1 tsp baking soda
♦ 1 tsp cinnamon
♦ dash of nutmeg
♦ 1 cup semi-sweet chocolate chips
♦ 2/3 cup chopped pecans or walnut – optional

Heat oven 350. Blend pumpkin, water, oil, flax seeds and vanilla until well blended; set aside.

Mix together flours, sugar, baking powder, baking soda, and salt in a large bowl; add pumpkin mixture, and stir until well blended (add a little water if mixture seems too dry). Fold in chocolate chips and nuts (if using them).

Spoon into muffin tins, and bake for about 25 to 30 minutes.

To read more about these muffins and my musical pairing, click HERE.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s