These vegan pumpkin muffins are studded with chocolate chips and can be enjoyed for breakfast, dessert or snack time. Be sure to buy unseasoned pumpkin puree, not pumpkin pie filling, to make these vegan muffins.
Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
Combine water and ground flaxseed in a small bowl. Let stand for a few minutes.
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.
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.
Muffin tin with 12 (1/2-cup) cups
Store muffins, well wrapped, at room temperature for up to 3 days or freeze for up to 4 months.