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Vegan Pumpkin Chocolate Chip Muffins

I’m Kayli Anderson, dietitian and natural foods chef. PBM is your headquarters for empowering, woman-centered plant-based nutrition and lifestyle guidance. 

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Vegan Pumpkin Chocolate Chip Muffins

Yield: 12

Author: Kayli Anderson MS RDN
Prep time: 10 MCook time: 15 MTotal time: 25 M
These Pumpkin Chocolate Chip Muffins are a slightly sweet and pleasantly spiced breakfast or dessert.


  • 1 tablespoon ground flaxseed
  • 1 cup whole wheat pastry flour
  • ½ cup old-fashioned oats
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon powdered ginger
  • ½ teaspoon nutmeg
  • 1 teaspoon salt
  • ¼ cup maple syrup (add more if you want sweeter muffins)
  • ¼ cup canola oil or melted Earth Balance (plus more for oiling muffin tin)
  • 1 cup unsweetened pumpkin puree
  • ½ cup dark chocolate chips


  1. Preheat oven to 375F and lightly oil muffin tin (or use muffin cup liners).
  2. Prepare flax egg. Combine 1 tablespoon ground flaxseed with 3 tablespoons water. Let sit to thicken, about 5 minutes.
  3. Combine flour, oats, baking powder, cinnamon, ginger, nutmeg and salt in a medium bowl.
  4. Make a well in the center of the dry ingredients and add maple syrup, oil, pumpkin puree, and prepared flax egg.
  5. Stir until just combined (be careful not to over-stir!).
  6. Gently fold in chocolate chips.
  7. Divide batter evenly among muffin cups, filling each about ⅔ full.
  8. Bake for 15 minutes.
  9. Remove muffins from the oven and let cool in muffin tin for about 5 minutes before removing.
  10. Once completely cool, store in an air-tight container for up to a week.
Created using The Recipes Generator

Related:  Wind Down Hot Cocoa


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