Pumpkin Muffins for Two (Egg free + vegan substitutes)
This egg free recipe makes four individual pumpkin muffins studded with chocolate chips and topped with a quick drizzle of icing. I've also included substitutes so that you can easily make this recipe vegan!
Preheat the oven to 350 °F and line or grease 4 cavities of a muffin pan.
Make the Muffins
Combine all the wet ingredients (pumpkin, sugar, milk, melted butter, and vinegar) in a small bowl.
Combine the dry ingredients in a second bowl and whisk well to combine.
Pour the wet ingredients into the dry and then stir until just combined. Tip in the chocolate chips and give it another stir just to distribute the chocolate.
Divide the batter between the four cavities and then pop the tray into the oven. Bake them for 20-24 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.
Make the icing and decorate
While the muffins are baking, stir together the icing sugar, cream (or milk) and a pinch of salt. If the icing is too thick, just add a bit more milk or cream to thin it out until it is thin enough to drizzle over the muffins.
Once the muffins are cooked, let them cool before drizzling with glaze and enjoy!
Notes
This recipe can easily be made vegan! Just sub in your favorite non-dairy milk and use oil instead of butter. In addition, you can reduce the overall sugar content to 40 g if you prefer a less sweet muffin!