Pumpkin Chocolate Chip Muffins


Ingredients:


Dry:

  • 2 cups of all purpose flour (I like to swap 1 cup for oat flour if I have it)

  • 1 tsp salt

  • 1 tsp baking soda

  • 1 tsp baking powder

  • generous sprinkle of cinnamon

  • 2 pinches of nutmeg

  • 1 cup of sugar (I like to use coconut sugar)

Wet:

  • 2 tbsp of flax or chia egg

  • 3/4 cup of any milk (I like soy)

  • 3/4 cup pumpkin purée

  • 1/4 cup of melted coconut oil

  • 2 tsp of apple cider vinegar

  • drizzle of vanilla

*optional 3/4 cup of vegan chocolate chips

*optional vegan butter for spreading


Instructions:

Pre-heat oven to 350F or 180C. Make your flax egg and set aside.


Mix all dry ingredients in large bowl. Add all of the wet ingredients one at a time and mix well. Gently mix in chocolate chips last if using. Grease your muffin tray with vegan butter or coconut oil and pour mixture into tray, filling each 3/4 of the way up.


Bake for 20-ish min or until a knife comes out cleanly. Serve warm with vegan butter!