Pumpkin puree, warm cinnamon, and a blend of ginger, nutmeg, and cloves give these muffins that cozy, spiced flavor that makes fall baking so satisfying. The flax egg keeps the crumb soft and moist, while melted coconut oil adds richness without weighing the muffins down. Fold in vegan chocolate chips for pockets of melty goodness in every bite, or leave them out for a purely spiced version. Each muffin bakes up domed and tender, with a toothpick-clean center and a texture that holds together beautifully. This is an easy one-bowl-wet, one-bowl-dry batter that comes together fast, making it a great grab-and-go breakfast or afternoon treat. It's a solid pick for anyone watching added sugar, since the sweetness here leans on pumpkin's natural depth rather than anything overly processed.
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Learn more →12 servings
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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