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Cupcakes! Muffins! Oh my!

I have always had a HUGE sweet tooth. I love anything involving chocolate. So, I declared today vegan cupcake/muffin baking day! This was my first time making vegan cupcakes. Actually, this was my first time making cupcakes that did not come from a box! Since this was uncharted territory, I figured I would test the waters and try out 4 different types. I found inspiration for these on blogs like Happy Herbivore and Chocolate Covered Katie.

As you’ll notice, I did not use any icing. While I have a super sweet tooth, icing has always been too sweet for me. I always end up picking that part off.

This first type I made was pumpkin chocolate chip. It was YUMMY. SO GOOD. But then again, anything involving chocolate or pumpkin is good, so the two together is HEAVEN!

I then tried out a super chocolaty muffin. The boyfriend liked this one the best. It was good, but had more of a bitter chocolate taste because I did not add too much extra sugar.

The next is my favorite. It is a simple vanilla peach cupcake. MMMM! This one I will definitely be making again.

The last, to say the least, was a complete failure. I tried to make a blueberry lemon muffin, but it just turned out bland and pretty tasteless. Anyone have a great vegan blueberry muffin recipe?! eh?!

Since I was testing these out, I made random amounts of each kind. If you want to make more, just double/triple/quadruple,/you get the idea, the recipe. Or just eye-ball it like I do. 😉

Note: When I cook, I have a hard time sticking to specific measurements, and usually end up eyeballing the amount of each ingredient. Eek! I am going to start trying to keep track of the exact measurements I use! Promise!

Pumpkin Chocolate Chip (makes 4 cupcakes)

  • 12 tsp flour
  • 3 or 4 tsp pumpkin (i used a canned pumpkin pie mix because i could not find plain pumpkin)
  • 1 tsp baking powder
  • as many vegan chocolate chips as you like! ( i got mine from whole foods)
  • 3 tsp sugar
  • 4 tbsp almond milk (or another non dairy milk)
  • 3 tsp vanilla extract

Vanilla Peach Jam (makes 2 cupcakes)

  • 6 tsp flour
  • 2 tbsp sugar (more or less depending on how sweet your teeth are)
  • 1/2 tsp baking powder
  • 2 tsp vanilla
  • 5 tsp peach jam (or any other fruit jam)
  • 3 tbsp almond milk (or any other non dairy milk)

Chocolate Chocolate Chip (makes 3 cupcakes)

  • 4 tsp flour
  • 2 tbsp sugar
  • 1 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 1 tbsp vanilla extract
  • 1/2 tsp vanilla extract
  • 3 tsp almond milk (or another non dairy milk)
  • as many vegan chocolate chips you like!

Directions: Mix ingredients and bake for 15 minutes at 350 degrees.

– Jenn