Vegan Pumpkin Muffins Recipe | Blue Diamond

Ingredients

• 2 tablespoons flaxseed meal
• 1/2 cup plus 2 tablespoons pure maple syrup
• 1/4 cup melted cooled coconut oil
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup Almond Breeze Unsweetened Original Almondmilk
• 1 teaspoon pure vanilla extract
• 1 3/4 cups plus 2 tablespoons white whole wheat flour
• 1 1/4 teaspoons pumpkin pie spice
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup chocolate chips (mini or regular – dairy free if you’d like the muffins to be vegan)