Vegan pumpkin muffins

I’m literally in love with anything pumpkin this year. Thinking about it, I really should have had an overdose by now. All those pumpkin spiced lattes, scented candles, teas and soups, sheesh. 

Anyhow, walking past a hokkaido in the local supermarket I got the sudden urge to make some muffins, and boy did they turn out nicely!

So here’s the recipe for you. 

(For the pumpkin part you can choose to use pumpkin purée or do as I did and simply blend up a whole hokkaido, both choices should work just fine.)

Ingredients: (makes approximately 8 muffins)

1/3 cup of oil

1 cup of sugar

1/4 cup of soymilk 

1 tsp vanilla estract

1 1/4 cup of all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1 cup of pumpkin

1/2 cup of chocolate buttons (or just chopped chocolate)

How to:

1. Put your oven at 175 degrees celcius. 

2. Mix the oil, sugar, milk and vanilla together.

3. In a separate bowl you mix the flour, baking powder, baking soda, salt and cinnamon.

4. Pour the dry ingredients into the rest and add the pumpkin too.

5. Add the chocolate as your last part (optional) and bake the muffins for 25 to 30 minutes, or until you can poke a muffin with a fork and have it come out dry. 



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