Vegan Pumpkin

Chocolate Chip Muffins

Thursday Life shares Jessica Hylton’s Vegan Pumpkin Chocolate Chip Muffins. Enjoy!

Prep Time: 10 mins

Baking Time: 20 mins

Total Time: 30 mins

Makes: 12 muffins

Ingredients:

4.6 oz brown rice flour

4.4 oz “sweet” sorghum flour

1 tbs baking powder

1/2 tsp baking soda

1/2 tsp fine sea salt

1 tsp cinnamon

1 tsp pumpkin pie spice (or ½ teaspoon cinnamon, ¼ teaspoon cardamom and ¼ teaspoon nutmeg)

1 cup pumpkin purée

1 cup coconut sugar

1/3 cup coconut oil

1/2 cup + 2 tbsps coconut milk

2 tsps vanilla extract

1 cup vegan chocolate chips tossed in 2 tbsps sorghum flour

Method:

Preheat oven to 350ºF

Grease a 12” muffin pan.

In a mixing bowl, mix all the dry ingredients and whisk together.

In a standing mixer, mix the pumpkin puree, the coconut oil and the coconut milk until combined for about 2 minutes. Add in the vanilla extract.

Add the mixture of dry ingredients one a cup at a time, working into the wet ingredients on a medium to low speed until it’s all combined. Don’t over mix — up to 2 minutes is enough while using your spatula to scrape down. The mixture will be a little thick.

Stir in the chocolate chips with a spatula.

Scoop batter into each muffin pan until it’s about 3/4 full. The muffins will rise a bit, so this is to avoid it spilling over the edges.

Bake for 20-22 minutes. The muffins should spring back a bit to touch and not sink in.