Pumpkin Flaxseed Muffins

Still trying to get the texture right (too gooey), but the taste is wonderful!  Can anyone help?

  • 3/4 cup almond flour
  • 3/4 cup ground flaxseed (grind your own immediately before baking to ensure freshness)
  • 1 Tbs cinnamon
  • 1 Tbs pumpkin pie spice
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup pure pumpkin puree
  • 1/4 cup almond milk
  • 1/3 cup agave nectar
  • 1 Tbsp coconut oil, melted
  • vegan equivalent of 2 large eggs (use your favorite recipe or try one of these!)
  • 1/4 cup (gluten free, dairy free) chocolate chips
  • 1 Tbsp pumpkin seeds (optional)


  1. Preheat the oven to 350 F and line a muffin pan with liners.
  2. Combine all dry ingredients in a large bowl.
  3. Combine all wet ingredients in a medium bowl.
  4. Fold wet ingredients into dry ingredients.
  5. Fold in the chocolate chips.
  6. Sprinkle a few pumpkin seeds and chocolate chips on top of each muffin.
  7. Fill the muffin pan and bake for about 25 – 30 minutes.

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