Ingredients:

  • 1 cup (240g) Pumpkin Puree (NOT pumpkin pie filling)
  • 2 Large Eggs
  • ½ cup (120ml) Milk (Whole or 2%)
  • ½ cup (100g) Light Brown Sugar, packed
  • ¼ cup (60ml) Neutral Oil (Canola or Sunflower) OR melted Coconut Oil
  • 1 cup (120g) All-Purpose Flour
  • ½ cup (60g) Whole Wheat Flour
  • ¾ cup (150g) Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves
  • ½ teaspoon Salt
  • ¼ cup (40g) Unsweetened Cocoa Powder
  • ½ cup (85g) Semi-Sweet Chocolate Chips

Instructions:

  1. Preheat oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper or silicone liners.
  2. In a large bowl, whisk together the flours, both sugars, cocoa powder, baking powder, baking soda, spices, and salt until thoroughly combined.
  3. In a separate bowl, whisk the pumpkin puree, eggs, milk, and oil until smooth.
  4. Pour the wet ingredients into the dry ingredients. Gently fold together using a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  5. Gently fold in the chocolate chips.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Top with any optional extra chocolate chips.
  7. Bake at 400°F (200°C) for 5 minutes. Without opening the oven door, reduce the temperature to 375°F (190°C) and continue baking for another 15–19 minutes.
  8. Test for doneness with a wooden skewer; it should come out with moist crumbs attached. Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.