Autumn wouldn’t be complete without a pumpkin baked good making an appearance in some form or another. It just tastes and smells like fall. With that in mind, muffins graced our oven, this time with a sprinkle (relatively speaking) of chocolate tossed in. However you decide to put pumpkin on your palette – seeds, breads, muffins or pie – it just seems right.
Note: This recipe was modified for high-altitude. For lower elevations, subtract 1/4 cup flour and decrease baking temp by about 10 degrees.
- 1 15oz can pure pumpkin puree
- 2 eggs
- 1/2 cup coconut oil
- 1 tsp vanilla extract
- 2 cups flour
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1 cup+ chocolate chips (optional)
Preheat oven to 385 degrees. Prep muffin pans with either paper liners or by greasing each tin generously (makes either 12 regular muffins or 36 mini muffins).
Whisk together wet ingredients. Add in all dry ingredients and mix well, chocolate chips folded in last. Evenly distribute batter into each muffin well.
Bake regular sized muffins for 20-22 minutes, mini muffins for 12-14 minutes, or until a toothpick inserted in the center comes out clean.