Pumpkin Muffins


Lose the butter and swap non-dairy milk like soy for regular and this seasonal treats become vegan-friendly. But you'll never know by tasting them.


  • 2½ cups white spelt flour or unbleached all-purpose flour
  • 2 Tbsp. ground flax seed
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • ½ tsp. ground cloves
  • 1 tsp. baking soda
  • ½ tsp. sea salt
  • 1½ cups fresh or canned pureed squash or pumpkin
  • cup maple syrup
  • 1 tsp. orange extract
  • ½ cup non-dairy milk (rice, almond, soy, hemp, all work fine)
  • 1/3 cup safflower oil
  • 1 Tbsp. apple cider vinegar
  • ½ cup non-dairy
  • chocolate chips


  1. Preheat the oven to 375. Prepare a 12-cup muffin tray with paper liners or oil.
  2. Whisk together all the dry ingredients in a large bowl. Add everything up to and including the vinegar, and stir until all flour is integrated. Stir in the chocolate chips.
  3. Divide the batter into the muffin cups and bake for about 22 minutes or until the tops are nice and domed.
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