Pumpkin Chocolate Chip Muffins

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022

Ingredients

Wet
8 tablespoons vegan butter
1 cup coconut sugar
2 eggs
3/4 cup pumpkin puree
Dry
3/4 cup brown rice flour
1/3 cup buckwheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon each: cinnamon, ginger and nutmeg (3 teaspoons total)
3/4 cups baby chocolate chips 

Makes 12 muffins

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Instructions

1. Preheat oven to 350ºF/180ºC. Grease one 12-cupcake tin liberally with olive or coconut oil.
2. Melt the vegan butter and combine with sugar and eggs in the medium sized bowl of a stand mixer. Beat on high speed with the paddle attachment until light in color, about 2 minutes. Add pumpkin puree and beat another 2 minutes. Alternatively, use a hand mixer.
3. Add into the wet ingredients brown rice flour, buckwheat flour, baking powder, baking soda, salt and spices. Pulse on low speed until just blended. Stir in chocolate chips. Pour batter into cupcake tins. Bake 16 to18 minutes.

Photos by Brian Byllesby

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