Our new house almost feels like home and we are slowly, but surely becoming familiar with our new city, Salem, Oregon. We found a place to get vegan Mexican food and vegan sushi, which is a great start!
This past weekend we had some of the neighbors over for a gourmet peanut butter sampling which hubby will be writing about soon. We needed different food items to try the peanut butter on which inspired these muffins. Hubby had bought the Trader Joe’s Pumpkin Bar Baking Mix to try. Being as I was short on time I decided to use it for muffins. I don’t remember the last time I used a mix for anything, but with a few additions these mini muffins were a hit.
1 box Trader Joe’s Pumpkin Bar Baking Mix
2 tbsp flax meal
6 tbsp water
4 oz melted vegan butter
1/2 cup pumpkin spice flavored non dairy milk
1/2 cup chocolate chips
Line 26 mini muffin pans with cupcake liners. Set aside
Preheat oven to 350 degrees.
Mix flax meal and water. Refrigerate for at least 15 minutes. Once the flax meal has sat for 15 minutes mix with butter and pumpkin spice milk. Mix with either an immersion blender or whisk until frothy.
Pour baking mix in a large mixing bowl. Stir in flax mix until well blended. Add chocolate chips. Mix well. Fill each cupcake liner three-quarters of the way full. Bake for 15 minutes or until you can pull a toothpick out clean. Cool until you can touch the pan and move muffins to a cooling rack.