Pumpkin Chocolate Chip Muffins

There have been many versions of these muffins floating around all the food blogs. I am very excited to say that all my vegan and non-vegan friends can enjoy this one! There are no eggs or dairy in this one, especially if you use a non-dairy margarine like Earth Balance and non-dairy chocolate chips from Enjoy Life. Of course, dairy products could be substituted when making these muffins. I made these for my potluck breakfast at work today, but couldn't resist trying one last night! I had trouble stopping at one! They were so moist and delicious! They almost tasted like mini pumpkin bread puddings! I can't wait to have another one!

Pumpkin Chocolate Chip Muffins

1-3/4 cups oat flour

1/2 cup sugar

1/2 cup maple syrup

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1/8 teaspoon salt

1 1/4 cup pumpkin puree

1/2 cup margarine, melted

1/4 cup apple sauce

2 tablespoon apple butter

1/3 cup rice milk

1 cup vegan chocolate chips

Directions:

Preheat oven to 350 degrees.

Combine dry ingredients.

Mix wet ingredients and then stir in dry ingredients.

Stir in chocolate chips.

Fill muffin tins 2/3 full.

Bake 30-35 minutes.

Makes 12 muffins.

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