Ingredients
Scale
Dry Ingredients:
- 1.5 cups all-purpose flour (scooped and leveled)
- ½ cup packed light brown sugar
- 1 teaspoon baking soda
- 1.5 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1/8 teaspoon salt
- Optional: ¾ cup semi-sweet chocolate chips (regular or mini)
Wet Ingredients:
- 2 large eggs
- 1/2 cup maple syrup
- 1 cup unsweetened pumpkin puree
- ¼ cup plain unsweetened almond milk (or any kind of milk)
- 1 teaspoon vanilla extract
- 1/4 cup olive oil
Instructions
- Preheat your oven to 350ºF and line a standard muffin tin with muffin liners.
- Combine all the dry ingredients in a medium bowl and set aside.
- Whisk together all the wet ingredients in a large bowl.
- Gently fold the dry ingredients into the wet until just combined, being careful not to overmix.
- Spoon the batter into the muffin tin, filling each about ¾ of the way full.
- Bake at 350ºF for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
Notes
- You can customize these muffins by adding nuts instead of chocolate chips, or leave them plain.
- Make your own pumpkin pie spice using our recipe.
- For gluten-free muffins, swap the all-purpose flour 1:1 with gluten-free all-purpose flour.
- Want pumpkin bread instead? Pour the batter into a greased loaf pan and bake at 350ºF for 45 minutes to 1 hour. Enjoy your pumpkin delights!