Chocolate Pumpkin Muffins (no eggs)
These chocolate pumpkin muffins use aquafaba (the liquid from a can of chickpeas) instead of eggs and the are light and delicious. I had pumpkin left over from a loaf I baked up but no eggs. It got the base recipe from Cookiemadness.net (Easy Aquafaba Chocolate Pumpkin Muffins) and changed it a wee bit.
- 1/4 c sunflower oil (or light tasting oil of your choice)
- 1/2 c brown sugar (I’d use 1/4 next time, they were plenty sweet)
- 1/4 c aquafaba liquid from 14 ounce can of chickpeas
- 1 tsp vanilla
- 3/4 c plain pumpkin puree
- 3/4 c flour 100 grams
- 2 Tpsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 chocolate chips
- Preheat oven to 400 F.
- Line 6 muffin cups with silicon/paper liners or grease.
- In a large bowl, whisk up the aquafaba until starting to get light and foamy (it really does behave like egg whites).
- Stir in the oil, pumpkin, and vanilla.
- In a second bowl combine all the dry ingredients with a whisk until well blended.
- Add dry ingredients to the pumpkin mixture and stir until blended.
- Stir in the chocolate chips.
- Divide the batter among muffin tins. It’s thick enough so that you pile it up (don’t worry it bakes up light).
- Bake at 400 F for 10 minutes. Reduce heat to 350 and bake for another 15-20 minutes (check at 15). I added extra pumpkin to the original recipe so had to up the baking time.
- Let the muffins cool before removing from pan.
Makes 6 (I haven’t tried doubling the recipe).