October.. it’s pumpkin season! 😀 I love pumpkin! In all possibles ways… muffin, bread, curry, pancakes, soup, risotto.. it’s so delicious and so full of awesome nutriments.
For some people pumpkins are only used as a decoration during Halloween.. but it’s way more than that!!
I love to make my own pumpkin puree, to freeze it and to use it all year round. (haha my boxer is a big fan of pumpkin puree too, haha)
Last week, I wated to try a new muffin recipe so I went on a blog that I really love called MINIMALIST BAKER and tried THIS recipe. They were so good that the batch mysteriously disapered, haha so I had to make another one, hahaha 😉 I change minor details so you can either do mine or hers and it’s the same.
(I guess my silicone molds are bigger than her muffin papers)
1 flax egg
(1 tablespoon flaxseed meal + 2 1/2 tablespoons water, you mix, then rest for 4-5 min)
1/2 cup pumpkin puree
(homemade is always better)
1 cup organic soy milk + 1 tablespoon lemon juice (to make homemade vegan buttermilk)
(or any other kind of non-dairy milk)
1/2 cup brown sugar
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup whole wheat flour
1/2 teaspoon cinnamon
3/4 cup all-purpose flour
1/2 cup chocolate chips
Preheat oven to 375’F
In a bowl or with a stand mixer, combine the flax egg, soy milk mixture, brown sugar, oil, vanilla and the pumpkin puree. Add the salt, cinnamon, baking soda and baking powder and whisk well.
You can now add the two kinds of flour into you wet mixture. Combine well.
Fold in chocolate chips.
Spoon the mixture into muffin pans (I use silicone liners instead of paper liners) until it’s almost full. you can add few more chocolate chips on top.
Bake for 10-11 minutes. When you can insert a toothpick and it come out clean, the muffins are done.
Remove from the oven, let cool few minutes and enjoy!