Vegan Pumpkin Muffins
Ingredients
The batter
-
2
tablespoons
flaxseed meal
-
½
cup
pure maple syrup
-
¼
cup
melted cooled coconut oil
-
1
cup
pumpkin purée
-
¼
cup
almond milk
-
1
teaspoon
pure vanilla extract
The dry ingredients
-
1 ¾
cups
white whole wheat flour
-
1 ¼
teaspoons
pumpkin pie spice
-
¾
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
kosher salt
The mix-ins
-
½
cup
dark chocolate chips
Instructions
- Prepare the flaxseed meal with water and let it thicken.
- Preheat the oven to 325°F and grease a muffin tin.
- Mix the maple syrup and coconut oil until blended, then add the flax mixture and combine.
- In a separate bowl, mix the dry ingredients together.
- Combine the dry ingredients with the wet ingredients until just mixed, then fold in the chocolate chips.
- Divide the batter into the muffin cups and sprinkle remaining chocolate chips on top.
- Bake for 26 to 28 minutes until a toothpick comes out clean.
- Cool for 5 minutes in the pan before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
10 muffins
Calories
255
Total fat
10g
Total carbohydrates
40g
Total protein
4g
Sodium
135mg
Cholesterol
1mg
You might also like