This my absolutely FAVorite Fall recipe! It has been in the family forever and when I veganized I found I liked them even more!! I hope you enjoy!
And check out my video on how these can make the perfect gift!
Harvest Pumpkin Chip Muffins
Makes 2 dozen
What you’ll need:
3 cups gluten free flour (I used Bob’s Red Mill Baking Flour) Or all-purpose, sifted
3/4 tsp. chia seeds
1 tsp salt
2 tsp baking powder
3 heaping tsp cinnamon
1 tsp. nutmeg
3 cups sugar
1 cup melted vegan butter (Earth Balance is my favorite)
1 15 oz can pure pumpkin
2 mashed ripe bananas (mash them well)
12 oz bag of dark chocolate chips or carob chips
What you’ll do:
Preheat oven to 350 degrees.
Sift the flour and carefully mix in the chia seeds, salt, baking powder, cinnamon, and nutmeg and set aside.
Mix sugar, butter, pumpkin, and butter in a large bowl with a hand mixer or in a standing mixer (kitchenaid) When incorporated, add the bananas.
Add slowly to the dry mixture to the wet mixture.
Stir in the chocolate chips.
Spoon into muffin cups (pretty full since they don’t rise much)
Bake for 30 – 35 minutes.
Enjoy!
yum! i bet these are better than the ones BabyCakes makes (i had one today and it wasn’t nearly chocolatey or pumpkin-y enough!)
Lynn, I’ll make them for you! They are super chocolatety and pumpkiny