Gluten-Free | Dairy-Free
+ all-purpose flour (use gluten-free if needed) + pumpkin pie spice + baking soda + salt + pumpkin puree + brown sugar + eggs + oil (olive oil or avocado oil) + maple syrup + vanilla + chocolate chips + chopped pecans
In a bowl, combine the flour, pumpkin pie spice, baking soda, and salt. In a second bowl combine the pumpkin puree, brown sugar, eggs, oil, maple syrup, and vanilla.
Stir the wet ingredients into the dry ingredients until just moistened. Fold in the chocolate chips and pecans.
Fill greased or paper-lined muffin tin with muffin batter 1/2-3/4 full. Bake for 17-21 minutes.
Cool for 10 minutes, remove muffins from pan and cool completely.
Serve to friends and family or place cooled muffins in an airtight container and keep for up 5 days.
A pumpkin muffin recipe that's perfect for breakfast or snack time. Pair them with a cup of coffee or latte for a delicious fall baked good.
Fall pumpkin flavors wrapped up in a muffin!