Easy Pumpkin Muffins
Serves | 12-15 muffins
Ingredients:
1 ½ c all-purpose flour (can swap for 1:1 GF)
1 tsp baking soda
2 tsp ground cinnamon
2 tsp pumpkin pie spice
½ tsp ground nutmeg (optional)
½ tsp salt
1 ½ c coconut sugar
½ c olive oil or avocado oil
1 (15 oz) can pumpkin puree (not pumpkin pie filling)
2 eggs
Optional: 1 c chocolate chips
Directions:
Preheat the oven to 375°F
In a large bowl, whisk together the dry ingredients.
Make a well, whisk together the wet ingredients and combine everything fully. Fold in chocolate chips.
Divide batter into muffin tins, filling each about 2/3 full. Bake 25–30 minutes, until tops are lightly golden and centers are just set. I prefer ours slightly gooey. Enjoy!
Notes: we use silicone molds or these cute parchment paper liners. Optional: sprinkle the tops with additional coconut sugar before baking.
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Photography by Lindsey Schumacher
