VeganMoFo Day 14: Pumpkin Chocolate Chip Muffins

This is a spectacularly effortless pumpkin muffin recipe. I’ve made tons of pumpkin baked goods that require measuring out four to five different spices or having pumpkin pie spice on hand. I always thought that depth of flavor was needed to complement the splendid autumnal pumpkin essence that we all know and love. However, this recipe only requires one spice (cinnamon) and I think the finished product tastes absolutely fantastic. The muffins are moist and the pumpkin flavor really comes through.  

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)

1. Preheat oven to 400°F. Grease and flour a 12-cup muffin pan or use paper liners.
2. In a bowl, mix the sugar, oil, and egg substitutes. Add pumpkin and water.
3. In separate bowl, mix the flour, baking powder, baking soda, cinnamon, and salt.
4. Add the wet ingredients to the dry and then fold in the chocolate chips.
5. 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!