Vegan Pumpkin Chocolate Chip Muffins

In honor of World Vegan Day tomorrow (November 1st), I did a cooking show for SMTV for Vegan Pumpkin Chocolate Chip Muffins + a Bananaberry Smoothie.

If you happen to be near your computer today, you can see it air here at 3.30PM and 9.30PM Eastern.

If you can't watch it today, here's the recipe. These muffins are divine and easy to make. These are the muffins that my parents make at Ely's To Go in Boardman Ohio...thanks Dad for lending me the recipe!

Makes 12 muffins

Muffin Ingredients:
2 1/2 cups organic unbleached all purpose flour
1 cup sugar
2 tsp baking powder
1 1/2 tsp baking soda
1 Tbsp pumpkin pie spice
1 tsp salt
1 1/2 cups non-dairy milk
1 15 oz can organic pureed pumpkin
2/3 cups vegetable oil
1 tsp vanilla

3/4 cup vegan chocolate chips

Streusel Ingredients:
1 cup organic all purpose flour
1/2 cup brown sugar
1 tsp salt
1 Tbsp ground flaxseed
1/2 cup vegan butter (cold small cubes)

Preheat the oven to 350 degrees Farenheit and place muffin liners in your muffin pan (or oil the pan if you're not using liners). Mix the dry muffin ingredients and set aside. Combine all of the wet ingredients in a separate bowl. Make a well in the dry ingredients and add in the wet ingredients. Mix until everything is well combined. Scoop the batter into the muffin liners (this is easiest using an ice cream scoop) 3/4 of the way full. 

For the streusel, combine all of the dry ingredients. Add in the butter cubes when everything is mixed together. You can use a pastry blender or your hands to work the butter into the dry ingredients. You want to take your time and make sure the consistency is almost like dough. It should come together into a ball. Now crumble the streusel over the muffins and bake for 20-30 minutes or until a toothpick comes out clean.