Vegan Pumpkin Muffins

How much do I love going to the pumpkin farm with my family every year? A LOT!!!

These are just a few of the pictures from this years trip to the pumpkin farm.

First we chose our pumpkins from the pumpkin patch...

then we visited the animals at the petting farm...

and rode the go carts...

watched the most amazing sunset...

got lost in the corn maze... 

 

   

and jumped on the giant pillow. 

What a great day.  Our trip to the pumpkin farm put me in the mood for pumpkin desserts so I came home and whipped up a batch of vegan pumpkin muffins from earthchicknits.com.

 
Pumpkin Muffins 
1 3/4 C all-purpose flour
1 1/4 C sugar
1 T baking power
1/4 t salt
1 t ground cinnamon
1/2 t ground nutmeg
1/2 ground ginger
1/4 t ground allspice
1/8 t ground cloves
1 C pureed pumpkin
1/2 C unsweetened almond milk
1/2 C vegetable oil
2 T molasses
1 C chocolate chips






Preheat oven to 400. Lightly grease one 12-muffin tin one half of a second 12-muffin tin.
Sift together flour, sugar, baking powder, salt, and spices.













In a
separate bowl, whisk together pumpkin, almond milk, oil, and molasses.














Pour the wet ingredients into the dry and mix.





Fold in the chocolate chips.

Fill the muffin cups two-thirds full.

Bake for 18-20 minutes

 

These muffins are super delicious and you will never miss the egg.   You don't even have to tell your friends and family that they're vegan muffins because they will never suspect a thing.  They are delightfully spices, moist and loaded with chocolate chips - we loved them.

Ciao!

Pumpkin Muffins 
1 3/4 C all-purpose flour
1 1/4 C sugar
1 T baking power
1/4 t salt
1 t ground cinnamon
1/2 t ground nutmeg
1/2 ground ginger
1/4 t ground allspice
1/8 t ground cloves
1 C pureed pumpkin
1/2 C unsweetened almond milk
1/2 C vegetable oil
2 T molasses
1 C chocolate chips
Preheat oven to 400. Lightly grease one 12-muffin tin one half of a second 12-muffin tin.
Sift together flour, sugar, baking powder, salt, and spices. In a
separate bowl, whisk together pumpkin, almond milk, oil, and molasses.
Pour the wet ingredients into the dry and mix. Fold in the chocolate
chips.
Fill the muffin cups two-thirds full. Bake for 18-20 minutes