Pumpkin Chocolate Chip Muffins

It’s Fall, the leaves are turning, and I am succumbing to the Pumpkin Spice movement!
Here is a healthy recipe that I found online, and made even healthier by modifying it to be WFPBOF (whole food plant based oil free).  It’s how we roll.  When you make these, please let me know what you think in the comments section.
Pumpkin Chocolate Chip Muffins
Adapted from recipe by Cookie and Kate
Prep time:  15 mins
Cook time:  25 mins
Serves: 12-14 muffins
INGREDIENTS
  • 1/3 cup unsweetened apple sauce
  • 1/4 cup maple syrup or honey
  • 2 chia seed eggs (2 Tablespoons chia seeds in 2/3 cup water. Let sit for 15 min)
  • 1 cup pumpkin purée
  • 1/4 cup milk of choice (I used unsweetened soy)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon, plus more for sprinkling on top
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice or cloves
  • 1 3/4 cups whole wheat pastry flour or regular whole wheat flour
  • 1/3 cup old-fashioned oats, plus more for sprinkling on top
  • 1/4 cup vegan chocolate chips
INSTRUCTIONS
  1. Preheat oven to 325° F.
  2. In a large bowl, whisk together the applesauce and maple syrup or honey. Add chia seed gel, and mix well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice or cloves.
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
  4. Divide the batter evenly between the muffin cups. The don’t “grow” much while baking, so it is OK to fill towards the top. Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon if desired.
  5. Bake muffins for 23 to 26 minutes, or until a toothpick inserted into a muffin comes out clean.
  6. Place the muffin tin on a cooling rack. These muffins come out cleanly when they are cooled, but will break up if you try to take them out too soon.
NOTES
MAKE IT GLUTEN FREE: Bob’s Red Mill gluten-free all-purpose blend works well instead of the whole wheat flour.
STORAGE SUGGESTIONS: These muffins keep well in the freezer. Store them in a freezer-safe bag and defrost individual muffins as needed.
CHANGE IT UP: You could really go crazy with add-ins here! Fold in chopped dried cranberries or crystallized ginger.  If you are not nut-adverse, try chopped nuts like pecans or walnuts.  And my friend Barry suggest trying peanut butter chips (but they are pretty hard to find in the vegan variety).
Enjoy! 
~ Nancy