It’s finally fall! That means hot tea, fuzzy blankets, & pumpkin recipes like this one!
Ingredients [adapted from Alicia Silverstone's Hawaiian Pumpkin Bread]
2 1/2 c canned pumpkin [1 can = about 2 c. so I used 1/2 c. roasted squash as filler]
1 c maple syrup
1 flax “egg” [1tbsp ground flaxseeds + 3 tbsp hot water]
1/2 c So Delicious coconut milk
4 tbsp applesauce, unsweetened
1 tsp vanilla extract
1 c organic all purpose flour
3/4 c whole wheat flour
1/4 c almond meal flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tbsp ground cinnamon
1 tsp ground nutmeg
¾ c vegan chocolate chips
Preheat oven to 350 F. Oil muffin pan or line with paper cups. Set aside.
Combine pumpkin, syrup, flax egg, milk, applesauce, & vanilla in a medium bowl.
In another bowl, combine flours, baking soda, baking powder, spices, & chocolate chips.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fill each muffin tin 3/4 full with batter & place in oven.
Bake for 20-30 minutes or until toothpick comes out clean.