Vegan Pumpkin Chocolate Chip Muffins

Photo by Flitterin

My poor little Doodlebug is allergic/sensitive to eggs, dairy, and some nuts, which makes baking a real challenge.  Basically, all of my baked goods these days are vegan, and although it has been an adjustment, I'm starting to get the hang of it. Vegan baked goods are edible! Delicious even, and depending on your substitutions, can be healthier then the usual fare.

I'm still working on texture and taste, so healthy took a back seat today as I tried my hand at pumpkin muffins, with chocolate chips of course!

I adapted this recipe from the Minimalist Baker and it turned out very well, not too dense, and moist but not too greasy, which has been an issue with previous attempts. The troops all approved, so looks like it's going in the rotation.

Vegan Pumpkin Chocolate Chip Muffins

Makes 8 Large Muffins

Ingredients

1-1/2 Tsp EnerG Egg Replacer
2 TBs warm water
1/2 cup pumpkin puree
1 cup non dairy milk (I used unsweetened coconut milk)
1/2 cup brown sugar
2 TB canola Oil
1 Tsp vanilla Extract
1 Tsp baking powder
1/2 Tsp baking soda
1/2 Tsp kosher salt
1 Tsp cinnamon
a pinch of cloves
1-1/2 cups of unbleached all purpose flour
1/2 cup chocolate chips or chunks (non dairy for vegan. I like Whole Foods 365 Dark Chocolate Baking Chunks)

Instructions

1. Preheat the oven to 375 and place liners in muffin tins or spray with non stick cooking oil.
2. In a small bowl, mix 1-1/2 teaspoons of EnerG Egg Replacer with 2 tablespoons warm water and set aside.
3. In a medium bowl, whisk together, the dry ingredients: flour, baking powder, baking soda, salt, cinnamon and a pinch of cloves
4. In another medium bowl, whisk together the EnerG egg mixture, brown sugar, pumpkin puree, non dairy milk, canola oil and vanilla extract.
5. Gradually stir or or whisk the flour mixture into the wet mixture until just combined.
6. Stir in the chocolate chips until mixed.
7. Using a half measuring cup fill the muffin tins and place in the oven.
8. Bake for 22- 28 minutes until a toothpick comes out with just a few clinging moist crumbs.

Tummy Taming Coconut Rice Pudding

Coconut Rice Pudding (Photo Property of Flitterin)

Is there anything worse than when your child has a stomach bug? Seems like Little Miss gets a bought of it every winter. This one started two days ago with a sore throat, then came the throw-ups. Thankfully, she now has great aim, which made things easier for me and it only lasted about 10 hours. Still it's always hard to know what to feed a hungry child with stomach issues. I have been told that the BRAT diet (Bananas, Rice, Applesauce, Toast) is out of vogue, and she could eat whatever she wants but best to avoid dairy. Not easy when my daughter is a little milk addict. My son; however has a dairy allergy (more on our struggles with that later) so we always have coconut milk on hand. I thought I would make a coconut rice pudding sweet, warming, and hopefully (fingers crossed) binding. Perfect for both kids to have for breakfast.

Skeptical at First (photo property of Flitterin)

Not easy when my daughter is a little milk addict. My son; however has a dairy allergy (more on our struggles with that later) so we always have coconut milk on hand. I thought I would make a coconut rice pudding sweet, warming, and hopefully (fingers crossed) binding.

Success!!!

Success! It turned out to be a perfect breakfast for both kiddos.

Tummy Taming Coconut Rice Pudding

Serves 4

1 Can Coconut Milk (13.6 fluid ounces)

1 Cup Filtered Water

Squeeze of Orange Juice

2 Teaspoons Vanilla Extract

1 Cup White Basmati Rice

Pinch of Salt

1 Teaspoon Cinnamon

2 Tablespoons Maple Syrup or Honey

Combine the coconut milk, water, orange juice, vanilla, rice, and salt in a small saucepan. Bring contents to a boil, then reduce to a simmer. Cover with a lid and cook for 20 to 30 minutes until almost all the water has absorbed stirring occasionally. Stir in the Maple Syrup or honey and cook a few minutes longer until soft and creamy. 

Serve warm and sprinkle with cinnamon.

Recipe Adapted from Food 52 Coconut Milk Rice Pudding with Citrus and Ginger