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

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

1 tsp. ground flax seeds

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 salt, baking powder, cinnamon, and nutmeg and set aside.

Mix sugar, butter, pumpkin, flax seeds, and banana in a large bowl with a hand mixer or in a standing mixer (kitchenaid) When incorporated, add the bananas.

Slowly add 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.


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