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Export 12 ingredients for grocery delivery
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.
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