So far this season, I’ve made 3 yummy vegan friendly pumpkin treats: pumpkin spice cookies, pumpkin spice scones, and pumpkin cinnamon buns/rolls. I realized I had yet to make pumpkin muffins so I decided to make some!
Oh goodness, that was the longest run-on comma-splice filled sentence I’ve written in a long long time…I can hear my English teacher from highschool lecturing me about my tendency to put comma-splices in my work in the back of my mind now. Anyways, I’ve been rambling this whole post and haven’t really gotten to the important part…the scrumptious muffins!
I decided to make pumpkin muffins this time because
1) I have yet to do so,
2) lil’ bun needed a portable snack for school
3) I LOVE me some pumpkin muffins for breakfast 🙂
Then I decided to add a scant handful of chocolate chips and currants into my muffins!
I know that wasn’t a very tall or impressive looking muffin stack but it took me forever to get this shot because this leaning tower of muffins kept falling over on me 🙁 Then, after a while, I gave up and just separated them into shorter stacks for the photo…that and lil’ bun was hovering over my shoulder telling me to “hurry up already” so she could get these delicious little guys in her belly! 🙂
Ingredients (makes 12):
2 tablespoons oil
1/2 cup brown sugar
1 egg (1 tablespoon ground flax/chia seeds + 3 tablespoons water)
1 teaspoon vanilla
2/3 cup pumpkin puree
1/2 cup buttermilk (1/2 cup milk of choice + 1 teaspoon vinegar)
1 3/4 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 teaspoon pumpkin spice
1/2 cup add-in of choice chocolate chips, currants, raisins (optional)
Off to the kitchen!
- Mix the oil, brown sugar, egg, vanilla, pumpkin and buttermilk together in a large bowl.
- Gently stir in the flour, baking powder, baking soda, cinnamon, pumpkin spice and salt until just combined. Fold in your add-ins.
- Pour batter into your lined/greased muffin tins and bake at 350F for 18-20 minutes until golden brown.
