Pumpkin Chocolate Chip Muffins
These vegan pumpkin chocolate chip muffins use a blend of whole grain flours like oat, quinoa, and almond for a wholesome breakfast treat.
Servings: 12 muffins
Calories: 293kcal
Ingredients
wet ingredients:
- 1 flax egg
- ¾ cup pumpkin
- 1 cup almond milk
- ¼ cup maple syrup
- 1 tablespoon apple cider vinegar
dry ingredients:
- 1 ¼ cup oat flour
- ⅔ cup quinoa flour
- ⅔ cup almond flour
- ¼ cup coconut sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- ⅓ cup dark chocolate chips
Instructions
- Heat the oven to 350ºF. Grease a 12-cup muffin tin and set aside.
- In a small bowl, beat together flax egg, pumpkin, milk, syrup, and vinegar.
- Add the dry ingredients directly into the bowl with the wet and stir to thoroughly combine. Fold in the chocolate chips.
- Fill each cup 3/4 of the way full and let rest for 5 minutes before baking.
- Bake on the center rack for 24 - 26 minutes until a cake tester inserted into the center comes out clean.
- Cool in the pan for 2 - 3 minutes, then transfer to a wire rack and cool completely. Resist the urge to not break into them; cooling them will allow everything to set properly. If desired, reheat in the toaster oven or in the microwave.
Video
Nutrition
Serving: 1muffin | Calories: 293kcal | Carbohydrates: 39g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 187mg | Potassium: 252mg | Fiber: 5g | Sugar: 9g | Vitamin A: 617IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 2mg