Loaded Pumpkin Mini Muffins

I am no great shakes at baking, but as it gets colder I find myself with more time to spend indoors working on my skills. The fact I have a huge stockpile of pumpkin puree didn't hurt either. 

These tiny little nuggets of awesome are loaded full of good things. Dark brown sugar, vanilla, chopped walnuts, tiny chocolate bits and tasty spices like cinnamon and cloves.

Loaded Pumpkin Muffins-

1 1/2 cups of whole wheat flour

1 cup soy or almond milk (I like to use the vanilla kind for this)

1/2 cup pumpkin puree (NOT PIE FILLING)

1/2 cup dark brown sugar

1/2 cup vegan chocolate chips

1/3 cup chopped walnuts

2 Tbsp vegetable oil

1 Tbsp vanilla

1 Tbsp cinnamon

1 Tbsp ground cloves

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 flax egg (grind 1 Tbsp of flax seeds and mix with 2.5 Tbsp water and let sit in the fridge for 10 minutes, it will take the place of egg in the recipe!)

Preheat your oven to 375 and oil your muffin tin. I prefer coconut oil for this, simply rub the whole tray down using a paper towel. 

Then mix the dry and wet ingredients separately and then slowly combine, stirring as you go. You can use an electric mixer, but this is easy enough to stir by hand. Mix until all the dry ingredients have absorbed the liquids, make sure to get the sides!

Use a small spoon to fill the muffin tin, keeping the mix to just below the edge. Bake for 10 min or until fluffy and golden brown. Allow to cool for at least 10 min before removing the muffins from the tin.