Chocolate Chip Pumpkin Muffins Vegan Food

CHOCOLATE CHIP PUMPKIN MUFFINS (VEGAN)

Steps:

• Grease eighteen 2-1/2-inch muffin cups or line the muffin cups with paper bake cups and set aside.
• In a medium mixing bowl, combine flour, sugar, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves. Make a well in the center of the flour mixture and set aside.
• In another medium bowl, combine the eggs/egg sub, pumpkin, and applesauce.
• Add the pumpkin mixture all at once to the flour mixture.
• Stir until just moistened (batter should be lumpy). Fold in the chocolate pieces.
• Spoon batter into prepared muffin cups, filling each two-thirds full.
• Bake in a 350 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted into centers of the muffins comes out clean.
• Don't overbake.
• Remove from muffin cups; serve warm.
• For Vegan do not use egg or egg based subs.

CHOCOLATE CHIP PUMPKIN MUFFINS

Steps:

• Preheat oven to 375* F. Grease the cups of a 12-cup muffin tin, or line cups with paper liners.
• In a large bowl, combine flour, baking powder, spices, salt, and baking soda.
• In another bowl, combine all remaining ingredients except chocolate chips.
• Stir pumpkin mixture into flour mixture until just combined (should still be lumpy). Stir in chocolate chips.
• Fill muffin cups about 3/4 full. Bake at 375* F for 18-22 minutes, or until a toothpick inserted near center of a muffin comes out clean.
• Cool 5 minutes in pan; remove muffins to a wire rack to cool completely.