Happy Thanksgiving: Vegan Pumpkin Chocolate Muffins

You know what else makes me feel better and more in control around the holidays? Baking. Yep, baking. When I was in grad school and my life felt mind-racingly unsettled I baked a lot because I couldn't really screw up a batch of cookies. I've since turned to other methods of coping, but baking still holds a special place in my heart. Plus, now Milo can help stir! The recipe below is an update to my previous favorite pumpkin muffin with a vegan twist to accommodate Milo's allergies. These aren't overly sweet, but don't taste vegan either. We gobbled them down quickly!

Vegan Pumpkin Chocolate Chip Muffins

1/2 cup canola oil

1/2 cup hemp (or other non-dairy) milk

1/2 tablespoon vanilla

12 ounces of pureed pumpkin

1 cup whole wheat flour

1 cup all purpose flour

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 cup brown sugar

1/2 bag (about 1 cup) of chocolate chips or raisins

Preheat oven to 350. Mix together wet ingredients in large mixing bowl until pumpkin is incorporated well. In separate bowl, mix dry ingredients. Add dry to wet in small amounts until batter forms.

Fold in chips or raisins. Pour batter into muffin tins and bake for 25 minutes or until toddler decides he can't stand the wait any longer. Makes about 12 muffins. Enjoy!