I mean… can you really say you experienced fall if you didn’t bake at least one pumpkin something? For me, the answer is no, but this is a judgement-free zone so you do you boo ❤
Anywho, if you’re only going to whip up one pumpkin-themed something this year, I suggest you give these guys a go…. they’re as charming as they are delicious. Sending you all lots of pumpkin love from my kitchen to yours – keep your chin up, friends.
Don't let fall pass you by without giving these little bites of pumpkin goodness a try! They're easy to whip up, and are gluten-free (and vegan, of course!).
Preheat oven to 350°F.
Prepare your muffin tin by either lining with tin liners OR greasing your pan with oil (I use spray avocado oil).
In a small bowl, mix your ground flax seed with your warm water and set aside to gelatinize while you prepare your other ingredients (needs to sit for ~3 minutes).
In a large bowl, whisk all of your dry ingredients (except for your chocolate chips) together.
Add all of your wet ingredients, including your flax egg - mix until fully incorporated and your batter has come together.
Add your chocolate chips, and stir once more to finish your batter.
Divide your batter evenly between your muffin cups (you'll almost fill each cup).
Bake on the middle rack for ~30 minutes (or until a toothpick comes out clean).
Ingredients
Directions
Preheat oven to 350°F.
Prepare your muffin tin by either lining with tin liners OR greasing your pan with oil (I use spray avocado oil).
In a small bowl, mix your ground flax seed with your warm water and set aside to gelatinize while you prepare your other ingredients (needs to sit for ~3 minutes).
In a large bowl, whisk all of your dry ingredients (except for your chocolate chips) together.
Add all of your wet ingredients, including your flax egg - mix until fully incorporated and your batter has come together.
Add your chocolate chips, and stir once more to finish your batter.
Divide your batter evenly between your muffin cups (you'll almost fill each cup).
Bake on the middle rack for ~30 minutes (or until a toothpick comes out clean).