So … when I was in college, I stumbled on this recipe (or something similar) and I made these muffins over and over AND OVER again for years on end. Until one day, I just stopped. (But that’s a story for another time.) Anyway, they are so good I started making them for friends and family and would deliver them in cute baskets … and EVERYONE loved them!! I know, shocker that I actually baked. ‘Cause y’all know I don’t like to bake …
My mother even loved these so much that she made a huge batch for a man she was dating, who also happened to be her scuba instructor. Come to think of it, she never did get her certification. Maybe he didn’t like them? Must be a communist ; )
Anyhoo, you can easily make these vegan, or not … just use an egg substitute and instead of milk chocolate, try using carob chips instead of milk chocolate. Either way, you’re gonna love these little gems. Promise.
Pumpkin Chocolate Pecan Muffins
PREP TIME: 15 min l COOK TIME: 25 minutes
- 2 eggs OR egg substitute
- ¾ cup raw cane sugar
- 1 can (2 cups) pumpkin puree
- ½ cup canola oil
- 1 and ¾ cups flour
- ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground gloves
- 1 and ½ cup chocolate chips
- ¾ cup pecans
Heat oven to 375 degrees. Spray a 12-hole muffin tin with cooking spray. Mix egg, sugar, pumpkin and canola oil. Add dry ingredients and mix well. Fold in chocolate chips and pecans. Bake 20-25 minutes on middle rack. Enjoy!
DISCLAIMER: Our recipes are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; )
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