Vegan Pumpkin Chocolate Chip Muffins
How to make delicious and wholesome pumpkin muffins - not just for Thanksgiving!
Equipment
- 1 12 hole Muffin Tin
Ingredients
- 2 tbsp Orgran Egg Replacer - whisked up 4 tbsp cold water
- ½ cup White sugar
- ¾ cup Vegetable oil
- 1 cup Pumpkin Puree - canned, unsweetened
- 1½ cups Plain white flour
- ½ tsp Bicarbonate of soda
- 1½ tsp Baking powder
- ¼ tsp Salt
- 1 tsp Vanilla extract
- 1 tsp Pumpkin pie spice
- 1½ cups Dark chocolate chips - vegan
Instructions
- Preheat oven to 180c
- Line a 12 cup muffin tin with muffin cases
- In a large bowl whisk together the pumpkin puree, egg replacer, oil and sugar, until smooth
- Add the flour, baking powder, bicarb, salt and vanilla extract. Stir until just mixed and you can't see anymore flour.
- Fold in the chocolate chips.
- Spoon the mixture into your prepared muffin tin and bake for 25 minutes
- Leave to cook in the tin for 5 minutes, then remove to a cooling rack.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Pumpkin Chocolate Chip Muffins
Amount per Serving
Calories
283
% Daily Value*
Fat
21
g
32
%
Saturated Fat
9
g
56
%
Trans Fat
0.1
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
3
g
Cholesterol
0.2
mg
0
%
Sodium
172
mg
7
%
Potassium
186
mg
5
%
Carbohydrates
23
g
8
%
Fiber
1
g
4
%
Sugar
17
g
19
%
Protein
2
g
4
%
Vitamin A
3180
IU
64
%
Vitamin C
1
mg
1
%
Calcium
104
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.