Step 1

Preheat oven to 375 degrees F (190 C) and line muffin tin with paper liners.

Step 2

Prepare flax egg by mixing flaxseed meal and water in a large bowl - let rest for 5 minutes.

Step 3

Add pumpkin puree, almond milk, lemon juice, brown sugar, oil, and vanilla extract and stir. Then add salt, baking soda and powder, and cinnamon and whisk.

Step 4

Carefully place flours into a sifter and sift over wet ingredients and stir.

Step 5

Add chocolate chips and stir again lightly until just incorporated. If the batter appears too thick, add a splash of almond milk or orange juice. Otherwise, you're ready to bake!

Step 6

Spoon into paper-lined muffin tins (should be 11-12 as original recipe is written) until each liner is filled almost completely full (about 7/8ths). Sprinkle a few more chocolate chips on top for presentation (optional).

Step 7

Bake for 22-28 minutes or until fluffy, golden brown and a toothpick inserted into the center comes out clean.

Step 8

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 long-term storage.