Used The Last Of My Leftover Pumpkin Puree To Make These Hea

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Used the last of my leftover pumpkin puree to make these healthy pumpkin and dark chocolate chip muffins! ⠀

(14 muffins)⠀

-1 ½ cups whole wheat pastry flour⠀
-2 tsp baking powder⠀
-1 tbs pumpkin spice⠀
-2 tsp cinnamon⠀
-¾ cup coconut sugar⠀
-pinch of salt⠀
-2 chia eggs (2 tbs chia seeds + 6 tbs water)⠀
-1 cup pumpkin puree⠀
-½ cup applesauce⠀
-1 tsp vanilla⠀
-¼ cup plant based milk⠀
-¼ cup vegan dark chocolate chips⠀

1. Make chia eggs by combining chia seeds and water into a small bowl and set aside for at least 5-10 minutes allowing the mixture to form a gel-like texture.⠀
2. Preheat the oven to 375℉ and place muffin liners into two large muffin tins.⠀
3. Sift the flour, baking powder, pumpkin spice, cinnamon, coconut sugar, and salt into a large bowl to combine.⠀
4. Add chia eggs, pumpkin puree, applesauce, vanilla, and plant based milk and stir to fully combine. ⠀
5. Stir in half of the dark chocolate chips and then use an ice cream scoop or large spoon to scoop the batter into the muffin liners about ¾ of the way full.⠀
6. Add remaining chocolate chips to the top of the muffins.⠀
7. Bake for 22-24 minutes or until a toothpick comes out clean, enjoy!⠀

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