1 cup canned pumpkin puree or fresh roasted pumpkin puree
½ cup sugar or brown sugar, coconut sugar, or maple syrup
½ cup vegetable oil or applesauce or melted coconut oil
2 large eggs or flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg)
1½ cups all-purpose flour or whole wheat flour or a gluten-free flour blend
1 teaspoon baking soda or 1 teaspoon baking powder or a combination
1 teaspoon ground cinnamon or allspice or pumpkin pie spice
½ cup chocolate chips or dried fruit or nuts
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
In a large mixing bowl, whisk together the pumpkin puree, sugar, and vegetable oil until smooth. Add in the eggs one at a time, mixing well after each addition.
In another bowl, whisk together the flour, baking soda, cinnamon, and a pinch of salt.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix!
Gently fold in the chocolate chips to distribute evenly throughout the batter.
Use a scoop or measuring cup to fill each muffin cup about ¾ full with the batter.
Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Once baked, allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
