With a ton of fresh pumpkin in the fridge, a batch of muffins occurred this weekend. Although I have a couple of good pumpkin muffin recipes, I saw this one by Nicole at Another One Bites the Crust and it looked healthier and easier than the other recipes. These muffins are 100% whole wheat! And, they are really good.
– High Altitude -> 375 F temperature, 1.5 tsp baking powder.
– I topped mine with some cinnamon sugar.
VEGAN CHOCOLATE CHIP PUMPKIN MUFFINS
from Another One Bites The Crust
1 cup whole wheat flour
1/2 cup whole wheat pastry flour
3/4 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp apple pie spice mix (cloves, cinnamon, nutmeg)
1/2 tsp cinnamon
1/2 tsp salt
1/3 cup semi-sweet chocolate chips (make sure the package says vegan)
3/4 cup almond milk
1 cup pumpkin puree
1/2 tsp vanilla extract
1/4 tsp almond extract
I didn’t feel like cleaning up a million bowls, so all I did was throw everything together until it was all combined. Lazy! I used an ice cream scoop to scoop the batter into my large muffin tins. This recipe made 6 large muffins, so probably 12 small muffins.
Oh, and I baked the muffins at 375 for 20 minutes, and then I upped the temperature to 400 for probably 7 minutes until a toothpick stuck in it came out clean.
These are SO GOOD! I’d call these one of the most fabulous fall treats. They’re perfectly moist with a little bit of added crunch with the oats sprinkled on top. Yum!