1 cup pumpkin puree (Homemade pumpkin puree, butternut squash puree)
3/4 cup sugar (Brown sugar, coconut sugar, or maple syrup – adjust liquid ratio)
2 large eggs (Flax eggs: 1 tbsp flaxseed meal + 2.5 tbsp water per egg)
1/2 cup vegetable oil (Unsweetened applesauce, melted coconut oil)
1 1/2 cups all-purpose flour or whole wheat flour (Gluten-free flour blend)
1 tsp baking powder (Self-rising flour – omit extra salt)
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon (Allspice or pumpkin pie spice)
1/2 cup chocolate chips (Chopped nuts, dried fruit)
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
In a large mixing bowl, combine the pumpkin puree, sugar, eggs, and vegetable oil. Mix well until smooth.
In another bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
Slowly add the dry ingredients to the wet ingredients. Stir gently until just combined.
Fold in the chocolate chips, incorporating them evenly throughout the batter.
Spoon the batter into the muffin cups, filling each about 2/3 of the way full.
Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
