Vegan Pumpkin Tahini Chocolate Chip Muffins

🥘 Ingredients

• unbleached cake flour 1 cup
• whole-grain spelt flour or whole wheat flour ¾ cup
• ground cinnamon 1 tsp
• ground ginger ½ tsp
• freshly grated nutmeg or ground nutmeg ½ tsp
• aluminum-free baking powder 1 ½ tsp
• fine sea salt ¼ tsp
• unsweetened soy milk ¾ cup
• apple cider vinegar 1 tsp
• pumpkin puree 1 cup
• coconut oil ¼ cup
• tahini ¼ cup
• pure maple syrup or coconut nectar ½ cup
• pure vanilla extract 1 tsp
• flax egg flaxseed meal + water 2 ½ tbsp
• vegan chocolate chips or dark chocolate chunks 1 cup

1. 1

   Gather: unbleached cake flour , whole-grain spelt flour or whole wheat flour , ground cinnamon , ground ginger , freshly grated nutmeg or ground nutmeg , aluminum-free baking powder , fine sea salt , unsweetened soy milk , apple cider vinegar , pumpkin puree , coconut oil , tahini , pure maple syrup or coconut nectar , pure vanilla extract , flax egg flaxseed meal + water , vegan chocolate chips or dark chocolate chunks .
2. 2

   Prepare the flax egg by mixing 1 tbsp flaxseed meal with 2 1/2 tbsp water. Stir to combine and let sit for 15 minutes to thicken.
3. 3

   Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners and lightly spray the liners with nonstick cooking spray or brush with melted coconut oil to prevent sticking.
4. 4

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

   In a medium bowl, whisk together the cake flour, whole spelt or whole wheat flour, cinnamon, ginger, nutmeg, baking powder, and salt.
6. 6

   In a large bowl, add the soy milk mixture, maple syrup, pumpkin purée, coconut oil, vanilla, and tahini and whisk until combined.
7. 7

   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 ¾ of the chocolate chips.
8. 8

   Spoon the batter into the lined muffin tins until they are filled almost to the top. Top the muffins with the remaining ¼ of the chocolate chips.
9. 9

   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 tin and cool completely on a wire rack.