Vegan Pumpkin Muffins with Chocolate Chips

Ingredients

Mix together the flax egg (water and ground flax) in the mixing bowl.

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Add the rest of the wet ingredients (maple syrup, oil, pumpkin, and milk) and stir.

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Stir together the dry ingredients in a separate bowl.

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Stir together the wet and dry ingredients. Add chocolate chips and stir to distribute through dough.

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Use an ice cream scoop to even divide muffin batter into baking tin. Bake 12-14 minutes at 350 degrees Fahrenheit.

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Bake until firm and golden brown. Muffins keep on the counter for a couple days. They also freeze well for longer storage.

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Did you like this recipe? You'll also love my double chocolate banana muffins.

Visit dietitiandebbie.com for more delicious plant-based recipes!

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