The waitlist is open for the Plant-based Intuitive eating program
(launching soon!)

get on the list!

Ready for food freedom?

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. 

learn more

Browse

Recipes

Nutrition

Pregnancy & Mama

Intuitive Eating

Lifestyle

Take the quiz!

Are you an
intuitive eater?

find out!

learn with me

Plant-Based Basics
For Women

Learn how to confidently meet your nutrition needs, navigate supplements, & build balanced meals. 

join the course

Welcome to Plant-Based Mavens! 

Freebies

plant-based starter checklist

download

62 plant-based meal ideas

Get it

better body image guide

grab it

weight loss myths guide

learn the truth

pumpkin-choc-muffins.jpg

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.

Ingredients:

  • 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

Instructions:

  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:  Homemade Fudgesicles

YOU MIGHT ALSO LIKE...

Are you an intuitive eater or a dieter? Take the quiz to find out!

Intuitive Eating
Quiz

04

12 things to do now for a happy, healthy, and natural pregnancy.

Your Pregnancy
Checklist

03

Easy ideas for breakfast, lunch, dinner, and snacks.

62 Plant-based Meal Ideas

02

10 ways to improve your body image today.

Better Body Image Guide

01

While you're here...

Grab some freebies