Breakfast

Pumpkin Muffins

2 comments

It’s a new month over here. Welcoming November with these delicious Pumpkin Muffins. These pumpkin muffins are vegan, fluffy and make for the perfect addition to a cold fall morning. They are made with flour, chia eggs, organic pumpkin and peanut butter.

It's a new month over here. Welcoming November with these delicious Pumpkin Muffins. These pumpkin muffins are vegan, fluffy and make for the perfect addition to a cold fall morning. They are made with flour, chia eggs, organic pumpkin and peanut butter.

The Best Pumpkin Muffins Ever!

I’ve been adding pumpkin into almost everything since Fall came around. I know most people think after October 31st pumpkin season is over, but i’d like to think it’s just getting started!

It's a new month over here. Welcoming November with these delicious Pumpkin Muffins. These pumpkin muffins are vegan, fluffy and make for the perfect addition to a cold fall morning. They are made with flour, chia eggs, organic pumpkin and peanut butter.

What you’ll need for Pumpkin Muffins

  • Pumpkin
  • Peanut Butter
  • Vanilla
  • Chia seeds
  • Maple Syrup
  • Flour
  • Baking Powder
  • Cinnamon
  • Salt
  • Nutmeg
  • Pumpkin Pie Spice
  • Almond Milk

How to make Pumpkin Muffins

You will start by preheating your oven to 350F and lining a muffin tin with liners or just spraying them well with non-stick spray. I like to use coconut, but any spray will work. If you are using liners, I recommend using If You Care.

If You Care Baking Cups are made from unbleached totally chlorine-free (TCF) greaseproof paper. The Baking Cups are totally chlorine-free, so no chlorine or chlorine derivatives are dumped into our lakes, rivers and streams. WHICH I LOVE. I use all of their products for my baking needs.

You will also need two bowls, one large and one medium.

In the large bowl, combine pumpkin, peanut butter, vanilla, almond milk, maple syrup, and chia eggs. Whisk until well incorporated.

In the medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg and pumpkin pie spice. Whisk until well incorporated.

Then, add dry ingredients to wet and fold with a spatula until a batter starts to form.

Add in chocolate chunks or chocolate chips next and add batter to prepared muffin tin.

BAKE for 20-22 minutes or until a toothpick inserted in the center comes out clean!

It's a new month over here. Welcoming November with these delicious Pumpkin Muffins. These pumpkin muffins are vegan, fluffy and make for the perfect addition to a cold fall morning. They are made with flour, chia eggs, organic pumpkin and peanut butter.

Pumpkin Muffins

Recipe by Hannah KlingCourse: BreakfastCuisine: AmericanDifficulty: Beginner
Servings

12

muffins
Prep time

10

minutes
Cooking time

22

minutes

It’s a new month over here. Welcoming November with these delicious Pumpkin Muffins. These pumpkin muffins are vegan, fluffy and make for the perfect addition to a cold fall morning. They are made with flour, chia eggs, organic pumpkin and peanut butter.

Ingredients

  • 1 cup pumpkin

  • 1/2 cup peanut butter

  • 1/3 cup maple syrup

  • 1 tsp vanilla

  • 2 chia eggs (see notes)

  • 2/3 cups almond milk

  • 1.5 cups flour

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • 1/4 tsp salt

  • 1.5 tsp pumpkin pie spice

  • 1 cup dark chocolate chunks or chips

Directions

  • Preheat oven to 350F and line a muffin tin with liners or spray with non-stick spray.
  • In the large bowl, combine pumpkin, peanut butter, vanilla, almond milk, maple syrup, and chia eggs. Whisk until well incorporated.
  • In the medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg and pumpkin pie spice. Whisk until well incorporated.
  • Then, add dry ingredients to wet and fold with a spatula until a batter starts to form.
  • Add in chocolate chunks or chocolate chips next and add batter to prepared muffin tin.
  • Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
  • Allow to cool for 5 minutes before removing from the tin.
  • Enjoy up to 4 days. Store in the fridge.

Notes

  • To make one single chia egg- mix 1 Tbsp of chia seeds with 2 Tbsp water.
  • You may sub any other nut butter for this recipe.
  • Did you make this recipe? Don’t forget to tag @lovelydelites on Instagram!

2 Comments

  1. By pumpkin you mean pumpkin puree or just cooked?

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