Vegan Pumpkin Tahini Chocolate Chip Muffins

Steps

1. 1

   Prepare the flax egg by mixing 1 tablespoon flaxseed meal with 2.5 tbsp water, stir to combine and let sit for 15 minutes to thicken.

2. 2

   Preheat the oven to 375F or 190C. Line a 12-cup muffin pan with paper liners and lightly spray the liners with nonstick cooking spray or brush with melted coconut oil to prevent sticking.

3. 3

   Stir together the soy milk and apple cider vinegar. Set aside for 5 minutes to curdle.

4. 4

   In a medium bowl, whisk together the cake flour, whole spelt or whole wheat flour, cinnamon, ginger, nutmeg, baking powder, and salt.

5. 5

   In a large bowl, add the soy milk mixture, maple syrup, pumpkin purée, coconut oil, vanilla, and tahini and whisk until combined.

6. 6

   Mix the wet ingredients into the dry ingredients, mixing with a wooden spoon until just combined, taking care to not overmix. The batter should be lumpy, not smooth. Fold in the flax egg using a rubber spatula. Gently fold in 3/4 of the chocolate chips.

7. 7

   Spoon the batter into the lined muffin tins until they are filled almost to the top. Top the muffins with the remaining 1/4 of the chocolate chips.

8. 8

   Bake for 20-25 minutes or until the tops are lightly golden and a toothpick in the center comes out clean or with a few moist crumbs. Remove the muffin pan from the oven and let it rest for 10 minutes. Then remove the muffins from the the tin and cool completely on a wire rack.