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)
- Preheat oven to 375 degrees F (190 C) and line muffin tin with paper liners.
- Prepare flax egg by mixing flax meal and water in a large bowl and then let rest for 5 minutes.
- 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.
- Carefully place flours into a sifter and sift over wet ingredients and stir.
- 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!
- 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).
- Bake for 22-28 minutes or until fluffy, golden brown and a toothpick inserted into the center comes out clean.
- 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.