My friend Kate is kind of awesome. She is a warm, funny, outgoing and man can she cook. She and I have a big project that I will share with you in the new year, but until then Kate has agreed to share an amazing recipe with us. I am trying it out today! Join me!
Photos and recipe by Kate Bailey
Vegan Pumpkin Chocolate Chip Muffins
3 cups whole wheat pastry flour
1 1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
3 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground cardamom
2 tablespoons ground flax seeds
1 1/4 cup unsweetened almond milk or soymilk
1 teaspoon apple cider vinegar
1 1/4 cup organic evaporated cane sugar
one 15 oz can organic pumpkin
1/3 cup canola or safflower oil
3 teaspoons pure vanilla
1/2 cup vegan semisweet chocolate chips
1/2 cup chopped walnuts
Preheat oven to 400 degrees. Coat 18 regular size (2 1/2-inch) muffin
cups with cooking spray. (Or, line muffin cups with paper baking cups.
Coat bottoms of paper baking cups with cooking spray.)
2. In large bowl mix flour, baking soda, salt, spices and ground flax. Set aside.
Stir together almond milk and vinegar; let stand 2 minutes until
thickened and curdled. In medium bowl mix almond milk mixture, sugar,
pumpkin,oil and vanilla until well blended. 4. Add to flour mixture,
stirring until just combined. Stir in chocolate chips and walnuts.
Divide batter among muffin cups.
5. Bake 18 to 22 minutes or until
browned and toothpick inserted in centers comes out clean. Cool in pan
10 minutes. Remove from pan and cool on wire rack. Serve warm or at room