While some families are already in full-on Christmas prep, our family is trying to soak up as much of the remaining autumnal season as possible. We are raking leaves, gazing at mums, and enjoying all things pumpkin.
This weekend I played around with a vegan version of my favorite go-to pumpkin muffins and the results were delicious!
I hope you enjoy!
Preheat oven to 350 degrees.
In a large mixing bowl, combine 2 cups whole wheat flour, 1 cup all purpose flour, 1 teaspoon sea salt, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/4 teaspoon ground cloves, 2 teaspoons baking soda, 1 cup chopped walnuts, 1/2 cup pumpkin seeds, and 1/2 cup vegan dark chocolate chips. Set aside.
In a separate large mixing bowl, combine 1 cup apple sauce, 1/4 cup water, 14 oz. can pureed pumpkin (or roast your own pumpkin and then puree it), 1 cup avocado oil, and 1 1/2 cups sugar. Beat with a hand mixer until smooth.
Gradually add the dry ingredients to the wet ingredients. Mix until fully combined.
Scoop batter into muffin tins. Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted into a muffin comes out clean.