Pumpkin Chocolate Chip Muffins

Wowee. You guys, it’s autumn. If there’s anything I love about fall, it’s the fact that my body starts craving heartier and soul-warming food. You know, like muffins. Pumpkin muffins even. Oops! Oh my! I forgot that these cookies have chocolate chips. Oh well. Guess I’ll have to eat all of them.

This is a complete lie. As soon as I decided to bake pumpkin muffins, I knew I would add a lot of chocolate chips. As if I had any choice…

The muffins are made in just 30 minutes with only one bowl. Ingredients are also very simple: flour, brown sugar (or pumpkin), cinnamon, almond milk, and chocolate chips.

These muffins are UBER-moist, such as Uber. Many might say, “Wow! That’s a moist cupcake.” But is that a bad thing at all?

If you want a crumbly muffin muffin, add a little more flour or a few oats. This will absorb more moisture from the pumpkin and almond milk.

Tender, sweet, moist, cinnamon-y (VEGAN! These little guys are moist, sweet, cinnamon-y (VEGAN! You can expect the same from these tiny guys.

I have been eating mine for breakfast with coffee and then in the afternoons with tea. These are the ideal snacks to bring along to any gathering. The pumpkin season is here, and I could not be happier. Hooo-ray!


  • 1 Tbsp flaxseed meal (to make flax egg)
  • Use 2 1/2 Tbsp of water to make flax eggs.
  • Pumpkin puree, 1/2 cup
  • 1 cup Almond milk
  • Lemon juice, 1 Tbsp
  • Half a cup of brown sugar
  • 2 Tbsp olive or avocado oil
  • 1 tsp vanilla extract
  • 1 tsp of baking powder
  • 1/2 tsp baking soda
  • 1/4 teaspoon salt
  • 1 tsp of cinnamon
  • 1/4 cup whole wheat flour
  • 3/4 cup unbleached all-purpose flour
  • Vegans can use a third cup of semi-sweet chocolate chips.


  • Preheat oven to 375°F (190 C). Line muffin tins with paper liners.
  • Mix flaxseed and water in a large mixing bowl. Let it rest for five minutes.
  • Stir in the pumpkin puree, almond milk, lemon juice, and oil. Add salt, baking powder, and soda, cinnamon, and whisk.
  • Place flours in a sifter. Sift them over the wet ingredients, then stir.
  • Add chocolate chips and gently stir until they are combined. Add a splash of orange juice or almond milk if the batter seems too thick. You’re now ready to bake.
  • Pour into muffin tins lined with paper (should be 11-12, as written in the original recipe) until each liner is almost filled (about 7/8ths). For presentation, sprinkle a few extra chocolate chips on the top (optional).
  • Bake for 22-28 minutes or until golden and fluffy. A toothpick inserted in the middle comes out clean.
  • Transfer to a rack and let cool. Store in an airtight bag or container. For long-term storage, freeze.

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