I used to make these for my son and his cute little lunchboxes when he was a little herbivore and now, as a 20-year-old one, these moist, aromatic muffins are still a sentimental favorite we have to make every autumn. I made them again the other day and thought, man, these should be a recipe on VeganStreet.com. So here you are!
Some recipe notes: Feel free to use a different flour (including wheat) but know that the moisture content and cooking time/temperature may be different as well as the general results. If you are oil-free, try subbing the same amount of applesauce.
2 tablespoons ground flax 6 tablespoons aquafaba or water 2½ cups gluten-free, all-purpose flour (likethis, the one I use) 2 teaspoons pumpkin pie spice blend 2 teaspoons baking powder 1 teaspoon baking soda ¼ teaspoon salt 1½ cups pumpkin purée (not pumpkin pie mix, just plain pumpkin) ⅔ cup pure maple syrup 2 teaspoons pure vanilla extract ¼ cup non-dairy milk (I used pumpkin nog because I’m extra like that) ¼ cup plain, non-dairy yogurt ¼ cup neutral oil of your choice 1 cup slavery-free vegan chocolate chips
Stir together the ground flax and aquafaba or water. Allow to gel in the refrigerator as you mix everything else.
Preheat the oven to 350 degrees. Line a 12-cup muffin tray with paper or silicone liners.
In a large bowl, whisk together the flour, spice blend, baking powder, baking soda and salt.
In another large bowl, stir together the pumpkin purée, maple syrup, vanilla, milk, yogurt and oil until combined and smooth. Pour into the bowl with the dry ingredients along with the chocolate chips and stir with a large spoon until combined.
Fill the muffin cups about ⅔ full and bake for 12 minutes. Turn the muffin tin 180 degrees and bake for another 12 minutes or until the tops are domed and toasted. This batter makes about 20 muffins, so fill your remaining cups and repeat as above.