Name: Pumpkin Chocolate Chip Muffins
Cook time: 20 min
Total time: 20 min
Ingredients: 2 cups unbleached all-purpose flour; 2 tablespoons flax seed meal; 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and 1/4 teaspoon ginger); 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 1/4 cup pumpkin puree; ½ cup pure maple syrup; 1/2 cup melted coconut oil or olive oil; ¼ cup unsweetened, plain almond milk; 1 cup chocolate chips, plus more for sprinkling on top; 1½ cup gluten-free multi-purpose flour (I used King Arthur Measure for Measure Gluten-Free Flour); ½ cup blanched almond flour; 2 tablespoons ground flax seed; 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and 1/4 teaspoon ginger); 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 1/4 cup pumpkin puree; ½ cup pure maple syrup; ⅓ cup melted coconut oil or olive oil; 1/3 cup unsweetened, plain almond milk; 1 cup chocolate chips, plus more for sprinkling on top

Description

These lightly sweetened pumpkin muffins are moist, delicious, and studded with plenty of chocolate chips! They’re also free of dairy, eggs, and refined sugar, and includes a gluten free option!

Ingredients

Scale

Pumpkin Chocolate Chip Muffins: (gluten-free muffins below)

2 cups unbleached all-purpose flour
2 tablespoons flax seed meal
2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and 1/4 teaspoon ginger)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 1/4 cup pumpkin puree
½ cup pure maple syrup
1/2 cup melted coconut oil or olive oil
¼ cup unsweetened, plain almond milk
1 cup chocolate chips, plus more for sprinkling on top

Gluten-Free Pumpkin Chocolate Chip Muffins:

1½ cup gluten-free multi-purpose flour (I used King Arthur Measure for Measure Gluten-Free Flour)
½ cup blanched almond flour
2 tablespoons ground flax seed
2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and 1/4 teaspoon ginger)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 1/4 cup pumpkin puree
½ cup pure maple syrup
⅓ cup melted coconut oil or olive oil
1/3 cup unsweetened, plain almond milk
1 cup chocolate chips, plus more for sprinkling on top

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Instructions

Preheat oven to 375ºF. Line a 12-cup muffin pan with 10–12 paper liners and set aside.
In a large bowl, blend together flour(s), flax seed, spices, baking powder, baking soda, and salt. Add pumpkin puree, maple syrup, oil, and milk, blending together just until batter is smooth. Stir in chocolate chips.
Divide batter between muffin cups, filling to the top. Sprinkle chocolate chips over each cup of batter, pressing them into the batter slightly.
Bake in preheated oven for 18–25 minutes, or just until muffins have domed and a toothpick inserted near the center comes out with just a few moist crumbs. Let cool before removing from the pan.

Cook Time: 20 mins
Category: breakfast, naturally sweetened, vegan