Pumpkin Chocolate Chip Muffin

Pumpkin Chocolate Chip Muffins

* You can use buttermilk or plain yogurt instead of soured milk.  For this recipe, as with most baking, buttermilk, soured milk, and plain yogurt can be used interchangeably.  To sour any kind of milk (dairy, soy, almond or otherwise) for this recipe, add 1 teaspoon of vinegar or lemon juice to 3/4 cup milk.  Stir and let sit a few minutes to curdle.

** For a non-vegan version use 2 eggs lightly beaten in place of the Flax Egg Substitute.


  • 1. Preheat oven to 350°. Lightly oil muffin tins, or line with silicone or paper cups. There are some good unbleached muffin papers on the market.
  • 2. In a large bowl stir together flour, salt, baking powder and sugar.
  • 3. In another bowl stir together soured milk, oil, egg substitute and vanilla extract.
  • 4. Add wet ingredients to flour mixture. Stir just to combine. Do not over-mix.
  • 5. Stir in pumpkin puree, pecans and chocolate chips. Again, stir just to combine.
  • 6. Spoon mixture into muffin tins. Bake 25 to 30 minutes, until firm to the touch and lightly browned. Cool in tins on wire rack for 5 minutes then turn out and let cool completely.