These one-bowl vegan pumpkin chocolate chip muffins are a quintessential recipe for fall. Naturally sweetened with maple syrup, these muffins are great for a healthyish snack on-the-go!
Preheat the oven to 350 degrees Fahrenheit. Line muffin tin with paper liners or grease well with oil.
In a large mixing bowl, whisk together the ground flax and water. Let sit for 5 minutes or until flax forms a gel.
Add pumpkin, maple syrup, oil, and milk to bowl with the flax and stir well.
Add the flour, baking soda, pumpkin pie spice, and salt to bowl and stir just until mixed.
Stir in chocolate chips.
Divide dough evenly between 12 muffin cups. Bake for 18-20 minutes or until toothpick inserted into muffin comes out clean.
Allow to cool 5-10 minutes before removing from muffin tin and placing on rack to cool completely.
Notes
Store these muffins in an airtight container on the counter for up to 3 days. These muffins do freeze well so you can prep them ahead and freeze in an airtight container or ziplock. Just reheat 30 seconds in the microwave when ready to eat.