Step 1

Preheat oven to 350°F (177°C).

Step 2

Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken for 10 minutes.

Step 3

Add muffin liners to your muffin pan or generously grease the inside of each cup with oil.

Step 4

In a medium bowl, whisk together the flour, rolled oats, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.

Step 5

In a large bowl, mix the pumpkin puree, sugar, oil, vanilla extract, and flax eggs together.

Step 6

Slowly add the dry mixture to the wet mixture and stir until combined, don't over-mix.

Step 7

Fold in the chocolate chips.

Step 8

Using a spoon or a large scoop, divide the batter into the 12 muffin cups.

Step 9

OPTIONAL: Sprinkle a little bit of rolled oats, mini chocolate chips, nuts, or seeds on top of each muffin.

Step 10

Bake for 22 minutes or until a toothpick inserted in the middle of the largest muffin comes out clean.

Step 11

Let the muffins cool in the muffin pan for a few minutes, then remove and place them on a cooling rack.