recipeName: vegan pumpkin muffins with chocolate chips
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
steps: 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.
NER: water flaxseed oat milk sugar canola oil vanilla essence pumpkin puree wheat flour baking powder cinnamon salt bitteret chocolate chips