Thursday, January 31, 2013
Vegan Pumpkin Chocolate Chip Muffins
While Wheaties is the standard breakfast of champions, I would heartily disagree and instead present these insanely good pumpkin chocolate chip muffins as a stand in for the superhero breakfast. No, they won't stick with you all day and you will probably be a little hungry in a few hours (even if you eat two), but you will start your day with a smile. And sometimes that is really all you need to be a champion.
3 c 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
1) 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.
3) 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 temperature.