Vegan Pumpkin Muffins with Chocolate Chips

1. Preheat oven to 350°F. 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.

Equipment

Muffin tin with 12 (1/2-cup) cups

To make ahead

Store muffins, well wrapped, at room temperature for up to 3 days or freeze for up to 4 months.