Preheat oven to 375 degrees Fahrenheit and mix 1 tablespoon of flaxseed with two tablespoons of water in a bowl; sit for 5 minutes until thick like paste.
To the same bowl, mix in the sugar, pumpkin purée, melted coconut oil, and the vanilla extract using a whisk.
Sift in the cacao powder and flour to remove any lumps. Next, add the baking powder, cinnamon, salt, and pumpkin pie spice. Mix by using a spatula until incorporated. Stir in the chocolate chips and divide the batter into the muffin tins, filling closely to the top.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool for a couple of minutes in the muffin tins before removing to cool on a rack.
Keep muffins covered at room temperature for 3-4 days.
** double recipe to make 12 muffins **
1-Bowl Pumpkin Chocolate Chip Muffins
Amount Per Serving (6 g)
Calories 278Calories from Fat 135
% Daily Value*
Saturated Fat 11g69%
* Percent Daily Values are based on a 2000 calorie diet.