Years ago, I was living in another country for school...and I stress baked for a while. At the time, my little studio didn't have an oven, so I made the first few batches in a toaster oven. The muffins came out under cooked, but I realized I kind of like it. Eventually, I took the original recipe, made it plant-based and lower fat, and made it my own. I hope you enjoy the fruits of my finals-induced stress baking! : )
Chocolate Chip Pumpkin Muffins- VegWithMandy.com
Gluten-Free, Oil-Free option, already Vegan (Dairy,Egg-Free)
makes 6 muffins; feel free to double recipe
Preheat oven to 350F.
Oil muffin tins with cooking spray -or- omit oil and use cupcake liner.
In large bowl, place dry ingredients:
- 1/4 c corn meal
- 1/2 c oat flour* , certified gluten free if needed (see note)
- heaping ¼ tsp salt
- 1/4 tsp baking soda
- 1/2 Tbsp cinnamon
Mix well.
In medium bowl, wet ingredients:
- 2 egg equivalents (a commerical Egg-Replacer or 2 Tbsp ground flax seed + 6 Tbsp water)
Let “eggs” set 1 min first, before adding:
- scant 1 ½ cup pureed pumpkin*
- 4 tbsp applesauce**, unsweetened
- ½ c maple syrup
Stir well.
Add wet to dry ingredients.
Fold in:
- heaping ½ c chocolate chips, dairy-free
Pour in muffin tins to rim (not ⅔ way like usual; they won’t rise much).
Bake at 350F x 30-35 mins.
They will be dense.
Notes: *Use certified gluten-free oats/oat flour and cornmeal, if your diet requires. As always, check labels carefully. / You can buy oat flour, or make your own using old fashioned oats in a high-speed blender, such as a Vitamix, if you have one. I use the Vitamix method. Keep in mind that the volume will decrease after turning into flour. If using store bought oat flour, consider removing 1 Tbsp of flour from your 1/2 cup; that is, using 1/4 cup + 3 Tbsp
**I like to keep single serving applesauce cups (like kids eat) in the pantry ready for baking, because most recipes require very little and the rest of a jar goes bad in fridge too fast for us.
***Scored 5/5 stars by Hubby for “flavor, density, texture”.
She's not exactly "Insta-Ready" y'all, but she's wholesome and tasty. 😁 I like to eat these a little undercooked and gooey. Because they don't contain any dairy or eggs, that's not a problem. If you use a commerical egg replacer, like the one by Bob's Red Mill, your muffins may be a lighter in color. Ground flax seed, like I used in this batch, darkens them a bit.
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