Ingredients

The following ingredients have 12 Servings
  • 15 ounces pumpkin puree
  • 2 cups whole wheat pastry flour
  • 1 cup coconut sugar
  • 1/2 cup coconut oil
  • 2 tablespoons egg replacer of your choice (2 eggs)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons Pumpkin Pie Spice Mix
  • 1/2 teaspoon salt
  • 1 cup vegan semi-sweet chocolate chips

Instruction

  • Lightly oil 12 cups of a muffin tin or use paper cups.
  • Mix the egg replacer with its water and set aside.
  • In a medium bowl mix the sugar, oil and egg replacer mixture.
  • Add the pumpkin and mix with a Hand Mixer until well blended. It won't be perfectly smooth but close.
  • In a large bowl mix the flour and spices together.
  • Add the wet ingredients to the dry ingredients until just blended.
  • Fold in the chocolate chips if you are using them.
  • Fill the muffin cups. They will be pretty full.
  • Bake at 425° for 25 minutes.