Wowee. It’s fall you guys. And if there’s one thing I love about this time of year it’s that my body begins craving slightly heartier, soul-warming foods. You know like muffins! Pumpkin muffins even. Oops! I didn’t even realize these ones have chocolate chips. Oh well. Guess I’ll have to eat them all.
That’s a total lie. The minute I decided to make pumpkin muffins I new I was going to dump a ton of chocolate chips in there. As if I even had a choice…
These muffins require just 1 bowl and about 30 minutes. The ingredients list is also really simple, with the basics being flour, brown sugar, pumpkin, cinnamon, almond milk, and chocolate chips.
If you’re not a big chocolate fan,
you can just leave you could easily sub in oats or even apples!
These muffins are UBER moist; as in uber. Some might even be like, “Wow, that’s a moist muffin.” But is that such a bad thing?
I will say, however, if you prefer a more crumbly muffin, simply add in a touch more flour and/or a handful of oats to absorb more of the moisture from the almond milk and pumpkin.
Tender, sweet, moist, cinnamon-y (VEGAN!), and studded with melty chocolate chips. That’s what you can expect from these little guys.
I’ve been enjoying mine at breakfast with coffee and in the afternoon with tea. They really are the perfect snack or item to bring to a gathering. Pumpkin season has officially arrived and I couldn’t be more stoked. Hooo-ray!
Pumpkin Chocolate Chip Muffins
- 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written)
- 1/2 cup pumpkin puree
- 1 cup almond milk (or sub buttermilk and omit lemon juice)
- 1 Tbsp lemon juice
- 1/2 cup brown sugar
- 2 Tbsp olive or avocado oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 3/4 cup whole wheat flour
- 3/4 cup unbleached all-purpose flour
- 1/3 cup semisweet chocolate chips (non-dairy for vegan)
- Preheat oven to 375 degrees F (190 C) and line muffin tin with paper liners.
- Prepare flax egg by mixing flax meal and water in a large bowl – let rest for 5 minutes.
- Add pumpkin puree, almond milk, lemon juice, brown sugar, oil, and vanilla extract and stir. Then add salt, baking soda and powder, and cinnamon and whisk.
- Carefully place flours into a sifter and sift over wet ingredients and stir.
- Add chocolate chips and stir again lightly until just incorporated. If the batter appears too thick, add a splash of almond milk or orange juice. Otherwise, you’re ready to bake!
- Spoon into paper-lined muffin tins (should be 11-12 as original recipe is written) until each liner is filled almost completely full (about 7/8ths). Sprinkle a few more chocolate chips on top for presentation (optional).
- Bake for 22-28 minutes or until fluffy, golden brown and a toothpick inserted into the center comes out clean.
- Let rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. Store in an air-tight container or bag. Freeze for long-term storage.
*Right out of the oven, these can stick to the paper liner. I recommend letting them cool completely, covering them in a sealed container for a couple of hours and then trying again. They should come right loose!
*Nutrition information is a rough estimate.