Ingredients

The following ingredients have 24 Servings
  • 2 tablespoons flaxseed, ground
  • 1/3 cup water
  • 1 3/4 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger, ground
  • 1/2 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1 cup pumpkin, canned
  • 3/4 cup mini chocolate chips

Instruction

  • Preheat oven to 375 degrees. Line muffin tin with paper liners or grease muffin tin cups.
  • Whisk together the flax and water; allow to thicken.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger. Set aside.
  • In another bowl, melt the coconut oil and then add the vanilla and the flax mixture together. Mix in the sugar and pumpkin puree. Blend well.
  • Gradually add the pumpkin mixture into the flour mixture and stir until just combined; avoid over-mixing. Gently fold in the chocolate chips.
  • Scoop batter into muffin cups evenly and bake for 20 minutes or until a toothpick inserted comes out clean.
  • Allow to cool for 5-10 minutes on a cooling rack. Leftover muffins can be stored in the fridge for a few days or in the freezer for a month.