Perfect for fall and preschool lunches, these are delicious vegan muffins that your toddlers will love. Parents will love them too because they contain not one, but two veggies — pumpkins AND carrots! They also have chocolate chips, because, well, chocolate just makes everything taste good. Chocolate and pumpkin together are a surprisingly delicious combination!
1 1/4 cups all purpose flour
1/2 cup whole wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 cup cooked pumpkin (the kind of pumpkin you’d use for a pie, or use canned)
1/2 cup unsweetened hemp milk (or plant-based milk of your choice)
1/2 maple syrup
1/4 cup unsweetened applesauce
1/4 cup melted vegan margarine
1 tsp vanilla extract
1 cup grated carrots
1/2 cup semi-sweet vegan chocolate chips
Preheat oven to 375 degrees F (or 190 degrees C). Grease 12-muffin pan, or line muffin pan with silicone muffin tin liners.
In a large bowl, combine all dry ingredients.
In a medium bowl, whisk together then pumpkin, milk, maple syrup, margarine, apple sauce and vanilla.
Add wet ingredients to dry ingredients, then gently fold in the carrots and chocolate chips.
Divide into muffin cups, and bake for about 20-22 minutes. Cool a little, but they taste great warm!