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Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 2 large eggs
- 1/2 cup maple syrup
- 1/4 cup almond milk (or milk of choice)
- 1/4 cup coconut oil, melted and cooled
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 2 cups white whole wheat flour
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chocolate chips (plus more for garnish)
Instructions
- Preheat oven to 350°F (175°C) and prepare muffin tin.
- Whisk together pumpkin puree, eggs, maple syrup, almond milk, applesauce, and vanilla extract.
- Stir in cooled melted coconut oil.
- In a separate bowl, mix white whole wheat flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and salt.
- Fold dry ingredients into wet mixture until just combined.
- Gently mix in chocolate chips, reserving some for garnish.
- Fill muffin tin cups 3/4 full and top with reserved chocolate chips.
- Bake for about 20 minutes, or until a toothpick comes out clean.
- Cool in tin for 5 minutes, then transfer to a wire rack.
Notes
Ensure coconut oil is cooled before mixing to prevent cooking the eggs.
Avoid over-mixing to keep muffins fluffy.
Consider different chocolate chips for diverse flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Bake
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 6
- Sodium: 150
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 3
- Cholesterol: 30