Who needs store-bought pumpkin novelties when you can make these AMAZINGLY SIMPLE homemade vegan pumpkin muffins! Bursting with pumpkin-spiced flavor and gooey chocolate chips, these muffins are the perfect fall treat.
Preheat oven to 350° F (176° C). In a small bowl, add flax seed and water. Whisk and set aside to soak for about 5 minutes.
In a large mixing bowl, combine the dry ingredients: the flour, sugar, spices, baking soda, baking powder, and salt. Next, pour in all of your wet ingredients: the oil, the pumpkin, and the soaked flax seed.
Mix on medium-high using electric beaters until combined well. Batter will be thick. Fold in chocolate chips and mix again.
Divide between 24 muffin cups and bake for about 18-20 minutes, or until a toothpick inserted comes out clean.
Notes
Want to make a cake instead of muffins? Pour batter into a greased 9x13 inch baking dish and bake for 25-35 minutes, or until a toothpick inserted into the middle comes out clean. Cool completely before slicing. Keep refrigerated for up to a week in an air-tight container.