Chocolate chip pumpkin muffins
By Mira Lieberman
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Moist, soft and delicious, this recipe was inspired by the Vegan Zombie. Perfect for breakfast or afternoon tea, these muffins are loaded with the goodness of pumpkin vitamins C, E and beta carotene.
For the muffins
For the muffins
1/2 cups flour
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1 1/2 tsp baking powder
1 tsp baking soda
3/4 cup pumpkin puree
1/2 cup maple syrup
1/3 cup sunflower oil
1 tsp apple cider vinegar
1/2 cup warm water
1/2 cup vegan chocolate chips
Method
Method
Preheat the oven to 175C.
In a medium bowl, combine the flour, cinnamon, salt, nutmeg, baking powder and baking soda.
In another bowl, add the wet ingredients: mix the pumpkin puree, maple syrup, sunflower oil, apple cider vinegar, and water.
Add the wet ingredients into the dry, and mix to combine. Do not overmix.
Stir in the chocolate chips.
Lightly grease a muffin tin and scoop batter about 3/4 full.
Bake for 20 minute and enjoy!
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