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Vegan Gluten Free Pumpkin Chocolate Chip Muffins

Embarrassing story time.  After these muffins were made I was incredibly excited.  I am a total dairy fiend.  I barely drink actual milk but cheese… oh I eat all of the cheese.  In my opinion, cheese makes everything 500 times better.  I also incorporate eggs into everything (poached eggs go with everything as well!!!), especially in baked goods.  Very rarely, do I manage to make anything that is dairy-less.  Ok so, cutting back to my muffin excitement – after these bad boys were out of the oven I was THRILLED no animals products ! Not even dairy.  I made something that was vegan!  Or so I thought… Until I looked at the bag of MILK!!! chocolate chips I used.  I couldn’t do much but burst into laughter.  I tried really hard to make something vegan and without even thinking I reached for the only bag of chocolate chips in my pantry… OOPS.  Me eating vegan just isn’t meant to be … for now.  So if you want them to vegan… don’t do what I did!

 As a side note, these muffins are really really really good – you can’t even tell they are vegan (minus chocolate chips)!  If all vegan food tastes like this I could maybe consider coming around… maybe.

Pumpkin Chocolate Chip Muffins
Yields 12
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Prep Time
15 min
Cook Time
16 min
Total Time
31 min
Prep Time
15 min
Cook Time
16 min
Total Time
31 min
Ingredients
  1. 1 cup plus 2 tablespoons all-purpose gluten-free flour (regular is fine as well)
  2. 2 teaspoons baking powder
  3. 2 teaspoons cinnamon
  4. 1 teaspoon ground cloves
  5. 1 teaspoon nutmeg
  6. 1/2 teaspoon of salt
  7. 3/4 cup granulated sugar
  8. 1/4 cup light brown sugar, packed
  9. 3/4 cup pumpkin puree
  10. 1/3 cup coconut oil, melted
  11. 1/4 cup unsweetened almond milk
  12. 2 tablespoons medium molasses
  13. 1.5 tablespoons vanilla extract
  14. 1 cup chocolate chips (if you want to make it vegan don't use milk chocolate chips like I did! :) )
Instructions
  1. Preheat oven to 400°F. Line muffin tins with liners and spray with coconut oil spray (or any type of non-stick spray) so that they will come off the muffins easily.
  2. In a large bowl whisk flour, baking powder, cinnamon, ground cloves, nutmeg, and salt.
  3. In a medium bowl, whisk together sugars, pumpkin puree, coconut oil, almond milk, molasses, and vanilla until well combined.
  4. Pour the ingredients in the medium bowl over the large bowl and fold in ingredients until just combined.
  5. Gently and without over mixing, fold in chocolate chips.
  6. Divide batter evenly between the 12 lined and sprayed muffin tins (~1/2 cup of batter) until they are about 3/4 full.
  7. Bake for about 16-18 minutes until the tops are golden brown or until a toothpick comes out cloen when inserted into the centre.
  8. Let cool at least 10 minutes before eating.
Notes
  1. Will keep for 5 days and apparently you can freeze them!
Adapted from Averie Cooks
Adapted from Averie Cooks
Samantha Potter http://samantha-potter.com/
 

 

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