I found this recipe on VegWeb, which is an online gold mine filled with over 13,000 user-rated vegan recipes. They also have an awesome iPhone app that I often peruse during my commute home when I have to figure out what to make for dinner. It’s much more fun than playing the Scrabble computer when you’re stuck in a tunnel due to the frequent delays in San Francisco’s dreadful transit system!
Makes 12 muffins (original recipe posted here)
3/4 cup sugar
1/4 cup canola oil
2 egg substitutes (I used Ener-G powder mixed with water)*
3/4 cup pumpkin puree
1/4 cup water
1 ½ cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup vegan chocolate chips (I used Trader Joe’s)
- Preheat oven to 400°F. Grease and flour a 12-cup muffin pan or use paper liners.
- In a bowl, mix the sugar, oil, and egg substitutes. Add pumpkin and water.
- In separate bowl, mix the flour, baking powder, baking soda, cinnamon, and salt.
- Add the wet ingredients to the dry and then fold in the chocolate chips.
- Fill each muffin cup 2/3 full with batter and bake for 20 to 25 minutes.
*If you don’t have Ener-G powder, there’s a nice list of egg substitute options here.
These muffins have a light texture, so they can also serve as cupcakes for your upcoming Halloween or Thanksgiving bash. I wouldn’t alter this recipe at all…the muffins are wonderful as is. Thank you, VegWeb!