1 cup pumpkin puree
2 cups all-purpose flour (or whole wheat flour)
1 cup sugar (or honey, maple syrup, or coconut sugar)
1 tsp baking soda (or baking powder, double amount)
1 tsp ground cinnamon (or mixed spice or pumpkin spice)
½ tsp salt
2 large eggs (or flax eggs)
½ cup vegetable oil (or applesauce or melted coconut oil)
1 cup dark chocolate chips (or dried cranberries or chopped nuts)
Preheat your oven to 350°F (175°C).
Line a standard muffin tin with paper liners or spray with non-stick cooking spray to prevent sticking.
In a large mixing bowl, whisk together the flour, sugar, baking soda, ground cinnamon, and salt until evenly combined.
In another bowl, whisk together the pumpkin puree, eggs, oil, and any additional ingredients until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Gently fold in the chocolate chips until they are evenly dispersed throughout the batter.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
