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!
Ingredients
- 110 g Pumpkin Purée
- 3 tbsp Unsalted butter (melted) (or vegetable oil)
- 35 g Sugar
- 25 g Brown sugar
- 1 tbsp Milk (or non-dairy milk)
- 1/2 tsp Vinegar (apple cider or white vinegar )
- 60 g Flour
- 1/4 tsp Cinnamon
- pinch Nutmeg
- 1/2 tsp Baking soda
- pinch Salt
- 30 g Chocolate chips
Icing
- 1/2 cup Powdered sugar
- 1 tbsp Cream (or 2 tsps milk /. non-dairy milk)
- pinch Salt
Instructions
- 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!