Vegan Pumpkin Muffins

Name: Vegan Pumpkin Muffins
Ingredients: 1 3/4 cup gluten-free 1-to-1 baking flour or all-purpose flour, sifted; 2 tsp baking powder; 1 tsp baking soda; 1 tbsp pumpkin spice; 2 tsp cinnamon; 3/4 cup coconut sugar or regular sugar; 2 tbsp maple syrup; 2 tbsp ground flaxseed mixed with 1/3 cup water*; 1 cup pumpkin puree (not pumpkin pie filling) 1/2 cup olive oil or unsweetened applesauce; 1 tsp vanilla extract; 1 cup vegan chocolate chips

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Servings: 20

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Instructions

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Step 1

Preheat the oven to 375F. Line 2 cupcake tins with cupcake liners.

Step 2

Add the flour, baking soda, baking powder, spices, and coconut sugar to a large bowl and whisk together.

Step 3

Prepare the flaxseed eggs and pour it into the dry ingredients, along with the olive oil/applesauce, pumpkin puree, maple syrup, and vanilla extract. Mix together until smooth.

Step 4

Gently fold in chocolate chips and mix together until well combined.

Step 5

Use a cookie scoop or ice cream scoop to scoop batter into each muffin liner about 3/4 of the way full.

Step 6

Bake the muffins for 22-24 minutes, or until the toothpick comes out clean.

Step 7

Store in an airtight container in the fridge for up to 7 days or freeze for up to a month.

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