Vegan Pumpkin Muffins

In a small bowl, stir the flax meal (2 tbsp) together with water (5 tbsp). Set aside for mins (5) to thicken (this creates 2 “flax eggs.”). Preheat the oven to 325 degrees F and lightly coat 10 cups in a standard 12-cup muffin tin with nonstick spray. Start 5m timer

In the bowl of a standard mixer fitted with the paddle attachment or a large mixing bowl, combine the pure maple syrup (0.5 cup) and coconut oil (0.25 cup) until well blended. Add the thickened flax egg mixture and beat until fully combined. On low speed, beat in the pumpkin puree (1 cup), almond milk (0.25 cup), and pure vanilla extract (1 tsp).

In a separate bowl, stir together the white wheat flour (1.75 cup), pumpkin spice (1.25 tsp), baking powder (0.75 tsp), baking soda (0.5 tsp), and kosher salt (0.5 tsp). Add the dry ingredients all at once to the wet ingredients. By hand, stir with a wooden spoon or spatula, just until the flour disappears. The batter will be very thick. Fold in the dark chocolate chips (0.5 cup), reserving a few to sprinkle over the top if desired.

Divide the batter evenly among the prepared muffin cups. For the tallest, fluffiest muffins, use a scoop to ensure even portions. Fill each cup almost to the top. Sprinkle the tops with the remaining chocolate chips. Bake for 28 mins (26 to), until a toothpick inserted in the center comes out clean. Start 28m timer

Place the pan on a wire rack and let cool for mins (5). With a fork or dull knife, very gently remove the muffins from the pan and place them on a wire rack to finish cooling (do not let them sit in the pan for too long or the heat will be trapped and cause the edges to become soggy). Enjoy!