There are currently about a million chocolate chip pumpkin muffin recipes out there on the interwebs (Literally. I googled it and 1,200,000 results were generated. This is no hyperbole!).
So why should you make these?
Well, I’m a huge fan because these are pretty darn good for you. And when you are as addicted to pumpkin everything as I am, that’s definitely a good thing.
With their whole grains, low sugar, and vegan ingredients, I don’t feel bad at ALL when I want more than one. They take less time to mix up than it does to bake them, and I guarantee they’ll be a hit.
Vegan Chocolate Chip Pumpkin Spice Muffins
1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water) OR 1 egg (not vegan)
1/2 cup pumpkin puree
1 cup almond milk + 1 Tbsp lemon juice or white vinegar (or sub buttermilk)
1/2 cup dark brown sugar
2 Tbsp melted coconut oil
1 tablespoon vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 heaping tsp cinnamon
1 heaping tsp pumpkin spice
1 and 1/2 cup white whole wheat flour
1/2 cup oats
1/2 cup semisweet chocolate chips
Preheat oven to 375 degrees and line 12 muffin tins with paper liners.
Prepare flax egg by mixing flax meal and water in a large bowl – let rest for 5 minutes.
Add pumpkin puree, almond milk, brown sugar, oil, and vanilla extract and stir. Then add salt, baking soda, baking powder, and spices and whisk.
Gradually sift flour over wet ingredients and stir.
Add oats and chocolate chips and stir lightly until just incorporated.
Spoon into paper-lined muffin tins until each liner is filled almost completely full. Sprinkle a few more chocolate chips on top for presentation (optional).
Bake for 22-28 minutes or until fluffy, golden brown and a toothpick inserted into the center comes out clean.
Let rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. Store in an air-tight container or bag. Freeze for longterm storage.