They're perfect for autumn as we use pumpkin puree to replace the butter in this recipe and also adds a little bit more sweetness!
You could use flax egg or aquafaba as the egg replacement, as both work perfectly. I use either of these in all of my bakes, and they turn out great every time.
I always use soy milk or oat milk, but feel free to use any other milk, as the result will be the same.
You can find more dairy-free, egg-free, vegan-friendly recipes on my Instagram @veganshannon as well as videos on how to make all of my recipes, including this one!
- DOUBLE CHOCOLATE CHIP MUFFINS -
You will need:
- 120g pumpkin puree
- 180ml soy milk
- 1 flax egg (1 tbsp flaxseed + 3 tbsp water)
- 1 tsp vanilla extract
- 220g caster sugar
- 1 tsp baking powder
- 200g self-raising flour
- 50g cocoa powder
- 150g chocolate chips
Method:
1. Preheat the oven to 180 °C and line a muffin tin with 12 cases.
2. In a bowl, combine the pumpkin puree with the soy milk, flax egg and vanilla extract.
3. Add the caster sugar, self-raising flour, baking powder and cocoa powder and mix until well combined.
4. Fold the chocolate chips into the mixture, leaving a few for topping.
5. Divide the mixture between the muffin cases and top with the remaining chocolate chips.
6. Bake for 25 minutes or until a skewer poked through the middle comes out clean.
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