Vegan Pumpkin Muffins


Flax Egg Canned Pumpkin Maple Syrup Oil Non-Dairy Mik Flour Baking Soda Pumpkin Pie Spice Vegan Chocolate Chips

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

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

Stir together the dry ingredients in a separate bowl.

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

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

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

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

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