Pumpkin Chocolate Chip Raisin Muffins/Bread

 

Meal type: Dessert

 

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

 

Yields: 12 cupcakes

 

Average cost per serving: $0.20

 

Ingredients:

- 1 and 3/4 cups GF all-purpose flour

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon ground cinnamon

- 1/4 teaspoon ground nutmeg

- 1/4 teaspoon salt

- 1 cup canned pumpkin puree

- 1/2 cup unsweetened almond milk (or any plant-based milk)

- 1/2 cup granulated sugar or ⅓ cup agave nectar

- ½ cup coconut sugar (optional sweetness)

- 1/4 cup melted coconut oil

- 1 teaspoon vanilla extract

- 1/4 cup vegan chocolate chips

- 1/4 cup raisins

 

Tools:

- Large mixing bowl

- Whisk

- Spoon or spatula

- Muffin tray

- Cupcake liners

- Wire rack

- Mixing bowl for frosting

- Electric mixer or whisk

- Piping bag or butter knife for frosting

 

Instructions:

1. Preheat the oven to 350°F (175°C).

2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.

3. In a separate bowl, mix together the canned pumpkin puree, almond milk, granulated sugar, melted coconut oil, and vanilla extract until well combined.

4. Gradually add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.

5. Fold in the vegan chocolate chips and raisins into the batter.

6. Spoon the batter into the cupcake liners, filling each one about 2/3 full.

7. Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the center comes out clean.

8. Remove the cupcakes from the oven and let them cool in the tray for a few minutes, then transfer them to a wire rack to cool completely.

 

*Optional
 

For the frosting:

1. In a mixing bowl, beat the softened vegan butter until creamy.

2. Add the powdered sugar, canned pumpkin puree, vanilla extract, and ground cinnamon. Beat until smooth and well combined.

3. Once the cupcakes are completely cooled, frost them with the pumpkin frosting using a piping bag or a butter knife.

4. Optional: Sprinkle some ground cinnamon on top for decoration.

 

Storage:

• Store the cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

 

Chefs tips:

• Make sure to use canned pumpkin puree, not pumpkin pie filling, for the cupcakes.

• Adjust the amount of spices to your preference. Add more cinnamon or nutmeg for a stronger flavor.

• If you don't have vegan chocolate chips or raisins, you can substitute them with other mix-ins like chopped nuts or dried cranberries.