1 and 2/3 C. Whole Wheat Flour
1/2 cup raw turbinado sugar
1/2 cup of organic sugar
1 and 1/2 t. Ground Cinnamon
1/2 t. Sea Salt
1/2 t. Baking Powder
1/4 t. Nutmeg
1/4 t. Cloves (ground)
2 Egg Substitute (EnerG)
1 C. Pumpkin (canned organic is best)
1/2 C. Coconut Oil
1 C. Vegan Chocolate Chips or Carob Chips
Makes 18 mini muffins or about 12 regular muffins
Preheat Oven to 350 degrees
1. Grease eighteen muffin cups or line them and set aside.
2. In a medium bowl, combine flour, sugar, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves. Set aside.
3. In another bowl, combine egg substitute, pumpkin, and coconut oil.
4. Add pumpkin mixture to flour mixture and stir until just moist, batter will be lumpy and that is ok.
5. Fold in chocolate chips/carob chips
6. Spoon batter into muffin cups 2/3 full and sprinkle with raw turbinado sugar.
7. Bake for 25-30 minutes at 350 degrees or until wooden toothpick inserted comes out clean!
Serve warm and ENJOY!!
~Tabitha L.
Good Soil for Life!
