Pumpkins are not just for Halloween you know. As well as carving them out to make some scary lanterns, you can save the insides and make things with it.

My wife Danielle likes to make muffins and is always on the lookout for interesting recipes. With all All Hallows Eve approaching Danielle found a receipe for pumpkin muffins, but for some reason decided to add chocolate chips. Thus was born what I now call her Smashing Pumpkins.

Seriously you’ve got to try them. Muffins are usually cake-like and can be a bit dry, but with the pumpkin in there they become moist and I can’t stop eating them !

Below is a recipe (via Recipe Zaar) for some Vegan Chocolate Chip Pumpkin Muffins in time for Halloween and for World Vegan Day on November 1st.

Chocolate Chip Pumpkin Muffins (Vegan)

Total time: 45mins. Prep time: 25mins. Serves 18.

Ingredients:

1 2/3 cups whole wheat flour
1/2 cup turbinado sugar
1/2 cup brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 eggs (egg substitute equal to 2 eggs)
1 cup canned pumpkin (or from the pumpkin you scooped out)
1/2 cup applesauce
1 cup semisweet chocolate pieces (6 ounces) or carob chips

Method:

- Grease eighteen 2-1/2-inch muffin cups or line the muffin cups with paper bake cups and set aside.
- In a medium mixing bowl, combine flour, sugar, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves. Make a well in the center of the flour mixture and set aside.
- In another medium bowl, combine the eggs/egg sub, pumpkin, and applesauce.
- Add the pumpkin mixture all at once to the flour mixture.
- Stir until just moistened (batter should be lumpy). Fold in the chocolate pieces.
- Spoon batter into prepared muffin cups, filling each two-thirds full.
- Bake in a 350 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted into centers of the muffins comes out clean.
- Don’t overbake !
- Remove from muffin cups; serve warm.