I hate to admit it, but even though I plan and plan, there are still times that I run out of stuff….yesterday it was eggs! On Thursdays we ALWAYS have my famous Pumpkin Chocolate Chip Muffins….so yesterday morning when I realized we were out of eggs..well I panicked a little! I needed 4 EGGS to make these muffins…what was I going to do (besides running down to our little grocery store here in the dark!)? Then I had a brilliant idea…I wondered if there was a recipe for eggless muffins on the internet? So…off to Google I went! I have an eggless cake recipe that we love that uses baking soda and vinegar, so I wondered if there was something similar for muffins. Guess what I found? I was right! There was! So here is my famous Pumpkin Chocolate Chip Muffin recipe…without eggs! I simply added in a tablespoon of vinegar (the recipe already included baking soda) and some milk to add more moisture to the batter…and they turned out great! Enjoy!
PUMPKIN CHOCOLATE CHIP MUFFINS {EGGLESS}
- 3 cups whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon sea salt
- 1 tablespoon vinegar
- 1 cup honey
- 1 15-oz. Can pumpkin
- ½ cup butter, melted
- 1/2 cup milk (I used some almond milk I had made, but you can use any milk for this)
- 1 cup applesauce
- 1-2 cups chocolate chips
Mix (sift) flour, baking soda, baking powder, cinnamon, nutmeg, and sea salt. In a separate bowl mix vinegar, honey (or sugar), pumpkin, melted butter, milk, and applesauce. Combine wet and dry ingredients. When well mixed, add chocolate chips. Put in greased muffin tins (see note below). Bake at 400 degrees for 20 minutes.
Yield: 24-30 muffins. These muffins freeze well too!
Note: I like to use the silicone (rubber-like) muffin pans. You don’t have to grease the pans at all and the muffins pop right out! The muffins also bake very evenly and nice in these pans.
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