Vegan Pumpkin Muffins

Step 1

Preheat the oven to 375F. Line 2 cupcake tins with cupcake liners.

Step 2

Add the flour, baking soda, baking powder, spices, and coconut sugar to a large bowl and whisk together.

Step 3

Prepare the flaxseed eggs and pour it into the dry ingredients, along with the olive oil/applesauce, pumpkin puree, maple syrup, and vanilla extract. Mix together until smooth.

Step 4

Gently fold in chocolate chips and mix together until well combined.

Step 5

Use a cookie scoop or ice cream scoop to scoop batter into each muffin liner about 3/4 of the way full.

Step 6

Bake the muffins for 22-24 minutes, or until the toothpick comes out clean.

Step 7

Store in an airtight container in the fridge for up to 7 days or freeze for up to a month.