Vegan pumpkin chocolate chip muffins

These healthy pumpkin chocolate chip muffins are the perfect fall treat, and they are loaded with good-for-you ingredients, like pumpkin (obviously), flaxseed meal, soy milk, oats and whole wheat flour.

Course Breakfast, Snack

Cuisine American

Keyword pumpkin muffin

Prep Time 10

Cook Time 20

Servings servings

Calories 249kcal

Equipment

1 small bowl
2 large bowls
whisk
mixing spoon
muffin tin

Ingredients

2 tablespoons flax meal
1/4 cup water
1 cup pumpkin puree
1/2 cup soy milk
1/3 cup maple syrup
1/4 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup old fashioned oats
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/4 cup dark chocolate chips

Instructions

Preheat the oven to 350 F.
In a small bowl, combine the flaxseed meal and warm water. Stir and let it sit for 5 minutes, or until it thickens.
In a large bowl, combine the flax seed meal mixture, pumpkin puree, soy milk, maple syrup, oil and vanilla extract. Whisk until combined.
In a separate large bowl, combine the whole wheat flour, all-purpose flour, oats, cinnamon, pumpkin pie spice and baking powder. Stir well.
Fold the wet ingredients into the dry ingredients and mix well.
Add the chocolate chips and stir again.
Spray a muffin tin with cooking spray or line with muffin papers. Place about 1/4 cup of muffin mixture into each well and bake for 20 minutes.

Notes

(Makes 12 muffins)

These muffins are naturally moist, so they are best stored in the fridge for 5-7 days. Pop them in the microwave for 20-30 seconds to soften and warm them before eating.

If you want to make a double batch or save them for later, store them in the freezer for up to two months. When you’re ready to eat, microwave for 60 seconds and enjoy!

Nutrition