Pumpkin Chocolate Chip Muffkins

When a muffin & a pumpkin fall in love, they make a muffkin!

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Chocolate Chip Muffkins have landed!🚀 VG, GF, simple ingredients, & deliciously perfected.  Join me in the kitchen to make these babies & happy baking!😍

“Roses are red,
Violets are blue,
Three pumpkin chocolate chip muffkins,
Made especially for you.”

— Lovely Vegan

Ingredients:

• 1 3/4 cups all-purpose GF flour (I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour — use non-GF, if preferred.)

• 1 cup coconut sugar

• 1 teaspoon baking soda

• 1/2 teaspoon celtic salt or sea salt

• 2 heaping teaspoons cinnamon

• 1/4 teaspoon ground cloves

• 1/4 teaspoon nutmeg

• 1 15 ounce can pumpkin puree

• 1/2 cup cinnamon or plain applesauce

• 2 flax eggs (per “egg”: mix 1 tablespoon flax meal with 3 tablespoons water. Set aside for 5 or more minutes.)

• 1/2 cup melted vegan butter

• 1 teaspoon vanilla extract

• 1 cup of vegan chocolate chips

Directions:

1. Preheat oven to 375.

2. Whisk dry ingredients: flour, sugar, baking soda, salt, cinnamon, ground cloves, & nutmeg.

3. Mix wet ingredients: pumpkin puree, applesauce, flax eggs, butter, & vanilla.

4. Combine dry & wet ingredients.  Mix.

5. Add chocolate chips.

6. Place liners into muffin pan & use a spoon to fill each liner 3/4 full or whatever size you’d like your Muffkins to be!

7. Bake 20 minutes.

Allow baked muffins to cool (or don’t) & then share (or don’t).

Enjoy & much love, Alex 🤰🏼🌱❤️