Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 2 tsp (10g) baking powder
  • 1 tbsp (6g) ground cinnamon
  • 0.5 tsp (1g) ground ginger
  • 0.25 tsp (1g) ground nutmeg
  • 0.5 tsp (3g) salt
  • 1 cup (245g) pumpkin puree
  • 0.5 cup (170g) maple syrup
  • 1 large egg (50g)
  • 1/3 cup (80ml) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 0.75 cup (130g) dark chocolate chips

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with parchment liners or grease thoroughly with coconut oil.
  2. In a large mixing bowl, whisk together the pumpkin puree, maple syrup, egg, melted coconut oil, and vanilla extract until the mixture is completely smooth.
  3. Sift the flour, baking soda, baking powder, and spices (cinnamon, ginger, nutmeg, salt) directly into the wet mixture.
  4. Using a silicone spatula, gently fold the ingredients together. Stop stirring as soon as no more streaks of flour remain to avoid overmixing.
  5. Gently fold in the dark chocolate chips during the last 5-10 strokes.
  6. Scoop the batter into the muffin tins, filling them nearly to the top. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.