(Skip steps 1-4 if you already have pumpkin purée handy.)
1. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
2. Halve sugar pie pumpkins. Scoop out seeds and discard (or reserve for roasting). Take a small dab of cooking oil, and using your fingers, and coat the pumpkin halves. Place fleshy part down on the parchment-lined baking sheet.
3. Roast for 45-50 minutes or until pumpkin is easily pierced with a fork. Remove from oven and allow to cool.
4. Once the halves are cool, scoop the flesh from the skins and place into a food processor or high-speed blender. Process until smooth and creamy. You may have to do this in batches depending on how many pumpkins you roast. If your processor gets stuck, dribble a spoonful of water in to help lubricate; scrape down the sides as needed.
It's muffin time.
5. Preheat oven to 350°F if your oven has been off.
6. Line a muffin tin with parchment cups or grease with a dab of oil.
7. Combine flax meal and water in a small dish. Allow to sit for five minutes to create flax eggs.
8. In a large bowl, combine dry ingredients except for chocolate chips.
9. In a separate bowl, combine flax mixture and other wet ingredients plus 1 cup of pumpkin purée.
10. Add wet mixture to dry and stir until *just* combined. Fold in chocolate chips.
11. Scoop portions into muffin tins and press additional chips on top (optional).
12. Bake for 15 minutes or until the tops are golden brown and a toothpick comes out clean. Allow to cool on a wire rack.
13. Enjoy immediately or store in the fridge for up to one week.
Related: Vegan Pumpkin Apple Oatmeal 2 Ways
Vegan Dark Chocolate Chip Pumpkin Bread
Vegan Pumpkin Cheesecake Bars
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Photos: Mary Hood Luttrell