Ingredients

3 C flour (gluten free is fine)

2 t ground cinnamon

1 t freshly grated nutmeg

1/2 t ground cloves

1 t ground ginger

1/2 t ground allspice

2 t bakign soda

2 t salt

2 C pumpkin puree

1/2 C vegetable oil, like coconut

1/2 C maple syrup

1/3 C light brown sugar, packed

4 eggs

2 t vanilla extract

1 1/3 C semisweet chocolate chips

Preparation

  1. Preheat the oven to 350 degrees F.
  2. Whisk together the flour, spices, baking soda and salt.
  3. In another bowl, beat together the pumpkin, oil, maple syrup and sugar. Add eggs on at time. Add the vanilla.
  4. Stir the dry ingredients into the pumpkin mixture, then fold in the chocolate chips.
  5. Portion the batter into prepared muffin tins.
  6. Bake for 25 - 27 minutes or until a tester comes out clean.
  7. Serve warm or at room temperature. Will save in an airtight container for up to 5 days.