The easy and healthy pumpkin chocolate chip muffins are light, sweet, and are ready in less than 30 minutes. Plus they contain no sugar or refined flour!
Preheat oven to 375 degrees F and grease a muffin tin with coconut oil.
In a small mixing bowl, combine the almond milk and lemon juice and let sit for 5 minutes. This will create the "buttermilk."
Add pumpkin puree, almond-lemon buttermilk, egg, mashed banana, oil, and vanilla extract to a large mixing bowl, and stir together to mix well.
In a separate mixing bowl, combine the spelt flour, sea salt, baking soda, baking powder, nutmeg, and cinnamon.
Combine dry and wet ingredients and stir together.
Add the dark chocolate chips and fold in, stirring until just incorporated.
Spoon the batter into the muffin cups until each cup is filled almost all the way full.
Sprinkle a few more dark chocolate chips on top, if desired.
Place in the oven and bake for 18-20 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
Transfer to a cooling rack to cool completely.
* To replace the egg with 1 flax egg, combine 1 tablespoon ground flaxseed with 3 tablespoons water. Stir well, and then allow the mixture to set for about 5-10 minutes. Then, use as you would a regular egg. This can also be done using ground chia seeds.