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Pumpkin Chocolate Chip Muffins

  • Prep Time: 10 mins
  • Cook Time: 22 mins
  • Total Time: 32 mins
  • Yield: 12 1x
  • Category: Snack, Dessert


These vegan, oil-free and gluten-free Pumpkin Muffins are super moist, easy, and full of fall flavor.


  • 2 tbsp ground flaxseed + 6 tbsp water (or 2 eggs)
  • 1 cup old-fashioned oats, ground into flour
  • ¾ cup old-fashioned oats
  • 1 cup almond meal
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tbsp cinnamon
  • 1 1/2 tsp ground ginger
  • 1/2 tsp cloves
  • 1/4 tsp nutmeg
  • 1 cup canned pumpkin
  • 1/4 cup unsweetened applesauce
  • ⅓ cup pure maple syrup
  • 1 tsp vanilla extract
  • 1/3- ½ cup chocolate chips


  1. Pre-heat oven to 325F. Spray a muffin tin liberally with cooking spray.
  2. In a small bowl, combine flaxseed and water. Set aside for five minutes to "gel."
  3. Place 1 cup old-fashioned oats in the food processor or Nutribullet and blend until you reach a fine flour-like consistency. Place oat flour in a large bowl along with the rest of the dry ingredients. Stir to combine.
  4. In a medium bowl, stir together wet ingredients, including the flax mixture.
  5. Pour the wet ingredients into the dry ingredients and stir just until combined. Stir in chocolate chips.
  6. Pour batter evenly into muffin tins. Bake for about 22 minutes.
  7. Cool in muffin tin for 10 minutes before transferring muffins to a cooling rack to cool completely. Store in the refrigerator.