I’m sorry for all the pumpkin recipes, but I just love it!
Plus, I only have a few months of peak pumpkin season to get in all my favorite pumpkin recipes!
Pumpkin is rich in carotenes, which have been shown to protect against cancer and heart disease. Pumpkin consumption has also been linked to decreased risk of developing type 2 diabetes. It’s a great substitute for oil and butter in baked goods. Instead, add pumpkin puree to retain moisture without all the fat.
Chocolate Chip Pumpkin Muffins
2 cups whole wheat pastry flour
1/2 cup coconut palm sugar or white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 cup almond milk or soy milk
1 tablespoon grapeseed oil or vegetable oil
1/4 cup maple syrup
3/4 cup pumpkin puree
1/3 cup raisins
1/3 cup vegan mini-chocolate chips
-Preheat oven to 350 degrees and line or grease a muffin tin.
-Mix together the flour, sugar, baking powder, baking soda, pumpkin pie spice and salt in a large mixing bowl.
-In a separate bowl, use a hand held mixer to combine the almond milk, grapeseed oil, maple syrup and pumpkin puree.
-Pour the wet ingredients into the dry ingredients and combine until smooth.
-Mix in chocolate chips and raisins.
-Spoon batter into muffin tins and bake for 20-25 minutes or until tops are golden brown.