Vegan Pumpkin Muffins With Chocolate Chips

Ingredients

• 5 tablespoons water
• 2 tablespoons ground flaxseed (flaxseed meal)
• ¾ cup oat milk
• ¾ cup sugar
• ⅓ cup canola oil
• 1 teaspoon vanilla essence
• 1 can unseasoned pumpkin puree
• 2 cups whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ cup bittersweet chocolate chips

Preparation

1. preheat oven to 180°c. coat a 12-cup muffin tin with cooking spray.
2. combine water and ground flaxseed in a small bowl. let stand for a few minutes.
3. whisk almond milk (or oat milk), sugar, oil, vanilla and the flaxseed mixture in a medium bowl. stir in pumpkin. whisk flour, baking powder, pumpkin pie spice and salt in a large bowl. add the pumpkin mixture and stir until just combined. stir in chocolate chips. divide the batter among the prepared muffin cups.
4. bake until golden and a toothpick inserted into the center comes out clean, 25 to 28 minutes. let cool in the pan for 5 minutes before turning out onto a wire rack to cool to room temperature.