Ingredients:
Dry:
2 cups of all purpose flour (I like to swap 1 cup for oat flour if I have it)
1 tsp salt
1 tsp baking soda
1 tsp baking powder
generous sprinkle of cinnamon
2 pinches of nutmeg
1 cup of sugar (I like to use coconut sugar)
Wet:
2 tbsp of flax or chia egg
3/4 cup of any milk (I like soy)
3/4 cup pumpkin purée
1/4 cup of melted coconut oil
2 tsp of apple cider vinegar
drizzle of vanilla
*optional 3/4 cup of vegan chocolate chips
*optional vegan butter for spreading
Instructions:
Pre-heat oven to 350F or 180C. Make your flax egg and set aside.
Mix all dry ingredients in large bowl. Add all of the wet ingredients one at a time and mix well. Gently mix in chocolate chips last if using. Grease your muffin tray with vegan butter or coconut oil and pour mixture into tray, filling each 3/4 of the way up.
Bake for 20-ish min or until a knife comes out cleanly. Serve warm with vegan butter!