vegan pumpkin muffins with chocolate chips

Serves: 4

Ingredients:
5 tablespoons water
2 tablespoons ground flaxseed (flaxseed meal)
¾ cup oat milk
¾ cup sugar
⅓ cup canola oil
1 teaspoon vanilla essence
1 can unseasoned pumpkin puree
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup bittersweet chocolate chips

Method:
preheat oven to 180°c. coat a 12-cup muffin tin with cooking spray.
combine water and ground flaxseed in a small bowl. let stand for a few minutes.
whisk almond milk (or oat milk), sugar, oil, vanilla and the flaxseed mixture in a medium bowl. stir in pumpkin. whisk flour, baking powder, pumpkin pie spice and salt in a large bowl. add the pumpkin mixture and stir until just combined. stir in chocolate chips. divide the batter among the prepared muffin cups.
bake until golden and a toothpick inserted into the center comes out clean, 25 to 28 minutes. let cool in the pan for 5 minutes before turning out onto a wire rack to cool to room temperature.