Vegan Chocolate Pumpkin Muffins

8 steps

• Preheat oven to 350F.
• In a medium mixing bowl, combine chia seeds and water to make an egg replacer. Set aside for 10-15 minutes while seeds form a gel.
• Put rolled oats in a blender and process until it forms a fine powder. Remove from blender and place in a large bowl. Add cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt to bowl and mix.
• In a separate bowl, add canola oil, pumpkin, date sugar, maple syrup, and vanilla extract to chia gel and mix.
• Add the chia gel mixture to the oat mixture and mix well. Use a spatula to scrape away the sides of the bowl. Fold in the chocolate chips. The batter will be thick.
• Spoon batter into a silicone muffin pan. Fill each muffin cup about two-thirds full.
• Bake muffins for 20-30 minutes or until a toothpick comes out clean except for the melted chocolate.
• Cool muffins in pan for 5 minutes. Remove muffins from pan and finish cooling on a wire rack. Muffins taste great warm, but they hold together better when cooled to room temperature.

Tips:
Substitute 1/3 cup of light brown sugar for date sugar if you prefer.

Substitute a nonstick metal muffin pan for the silicone pan. Oil muffin wells or use cupcake liners to prevent sticking.

Muffins freeze well. Store in an airtight container.