Recipe submitted by Sowmya Nivedhanams
Eggless Pumpkin Chocolate Chip Muffins
This is my recipe for Pumpkin Chocolate Chips Muffins. I made this recipe into vegan by substituting eggs and butter as a healthy and a nice dessert option. It is a very soft and super moist muffin and goes perfect with coffee. It was also moist the next day. This recipe will make 6 regular sized muffins.
- 3/4 cup All Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1/8 tsp Ground Cloves
- 1/4 tsp Ground Ginger
- 1/8 tsp Freshly Ground Nutmeg
- 1/4 tsp Salt
- 4 Tbsp Vegetable Oil
- 1/2 cup Sugar
- 1 1/2 tsp Egg Replacer
- 3 Tbsp Warm Water
- 1/2 tsp Vanilla Extract
- 6 Tbsp Pumpkin Puree
- 1/2 cup Semisweet Chocolate Chips
Preheat the oven to 180 degrees C. Line 6 cup cake liners on the muffin trays and lightly spray cooking oil spray. Set aside
Sift together flour, baking soda, ground spices and salt.
In a small bowl, mix together egg replacer and warm water and beat well until gooey and set aside.
In another bowl, mix together oil, pumpkin puree and sugar and beat well until the sugar is well dissolved and the mixture is shiny
Add the egg replacer and vanilla and mix until combined
Now add the dry ingredients to the wet ingredients and fold it gently. Once the dry is all incorporated, add the chocolate chips and fold it well
Scoop them evenly onto the muffin cups and tap them gently to release any air bubbles
Bake in the oven for around 18 - 22 minutes until a toothpick inserted in the center comes out clean. Make sure that you do not prick a chocolate chip as that will be gooey. The toothpick should not have any batter attached to it.
Allow it to cool on the cooling rack for 30 minutes and enjoy!!!
Be careful when handling the muffins, they are too soft and delicate!!
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