Chocolate Pumpkin Muffins

vegan baking; flaxseed


This recipe uses both flax and flax milk. Did you know the nutrition properties of flaxseed are not destroyed in baking? Cooking with flaxseed and flax milk are just as nutritious as consuming them raw. These muffins are moist, delicious, and perfect for fall and the holiday season! This recipe is vegan but enjoyed by all!

This recipe calls for 2 flax eggs, learn how to make them here.

Chocolate Pumpkin Muffins

Course Breakfast, Snack
Servings 12 muffins




    • 1 cup canned pumpkin puree
    • 1/2 cup brown sugar
    • 2 flax eggs 2 Tbsp flaxseed + 6 Tbsp water
    • 1/4 cup Manitoba Milling Co. Flax Milk
    • 1 tsp vanilla extract
    • 1/4 cup vegetable oil


    • 1.5 cups whole wheat flour
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 2 tsp pumpkin pie spice
    • 1/2 tsp salt

    Part 2:

    • 1/2 cup cocoa powder
    • 1/4 cup Manitoba Milling Co. Flax Milk
    • 1/4 cup dark chocolate chips dairy free if needed



    • Preheat oven to 350 degrees Fahrenheit. Grease a muffin tin.
    • Combine wet ingredients in a small mixing bowl.
    • Combine dry ingredients in a large mixing bowl.
    • Add the wet ingredients to the dry and mix to combine.
    • Split the batter in half and place half in a separate bowl.
    • To one mixture, add the Part 2 ingredients: cocoa, milk, and chocolate chips.
    • Divide the pumpkin mixture evenly among each muffin tin, place ~1 Tbsp in each slot.
    • Divide the chocolate mixture evenly among each muffin tin, placing ~1 Tbsp on top of the pumpkin mixture already in each tin.
    • Using a butter knife, gently swirl the mixture together.
    • Bake for 20 minutes, or until a toothpick comes out clean.