Our recipe this week comes from our phenomenal fitness instructor Christi Tarzia! This time of year we tend to find ourselves drawn to full-bodied and savory flavors, and these ultra-moist Pumpkin Chocolate Chip Muffins are sure to satisfy that desire!
1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written)
1/2 cup pumpkin puree
1 cup almond milk (or sub buttermilk and omit lemon juice)
1 Tbsp lemon juice
1/2 cup brown sugar
2 Tbsp olive or avocado oil
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
3/4 cup whole wheat flour
3/4 cup unbleached all-purpose flour
1/3 cup semisweet chocolate chips (non-dairy for vegan)
  1. Preheat oven to 375 degrees F (190 C) and line muffin tin with paper liners.
  2. Prepare flax egg by mixing flax meal and water in a large bowl and then let rest for 5 minutes.
  3. Add pumpkin puree, almond milk, lemon juice, brown sugar, oil, and vanilla extract and stir. Then add salt, baking soda and powder, and cinnamon and whisk.
  4. Carefully place flours into a sifter and sift over wet ingredients and stir.
  5. Add chocolate chips and stir again lightly until just incorporated. If the batter appears too thick, add a splash of almond milk or orange juice. Otherwise, you’re ready to bake!
  6. Spoon into paper-lined muffin tins (should be 11-12 as original recipe is written) until each liner is filled almost completely full (about 7/8ths). Sprinkle a few more chocolate chips on top for presentation (optional).
  7. Bake for 22-28 minutes or until fluffy, golden brown and a toothpick inserted into the center comes out clean.
  8. Let rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. Store in an air-tight container or bag. Freeze for long-term storage.