Ingredients:
- 1 and 3/4 cups (219g) all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup (120ml) vegetable or melted coconut oil (I used coconut.)
- 1/2 cup (100g) granulated sugar
- 1/3 cup (67g) packed light or dark brown sugar
- 1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/4 cup (60ml) milk
- 1 cup chocolate chips (Chopped pecans, walnuts, or dried cranberries can be subbed.)
Directions:
- Preheat oven to 425°F (218°C). Spray a 12-count muffin tin with nonstick spray or line with cupcake liners.
- In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
- In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then gently stir everything together until combined and no flour pockets remain.
- Fold 1 cup (about 180g) of chocolate chips in the batter right before spooning into your muffin pan. If you don't like chocolate in your muffins, try 1 cup (about 130g) of chopped pecans or walnuts, or 3/4 cup (about 105g) of dried cranberries.
- Spoon the batter into liners, filling them all the way to the top. (Use a #12 cup scoop for ease. I also sprinkled the tops with a little bit of turbinado sugar before baking.)
- Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes (check at 16) or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan before enjoying.
- Cover tightly and store at room temperature for up to 1 week.
*www.sallysbakingaddiction.com