Ingredients:

  • 250g all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp sea salt
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 425g pumpkin purée
  • 2 large eggs
  • 120ml coconut oil
  • 80ml maple syrup
  • 100g brown sugar
  • 60g plain Greek yogurt
  • 1 tbsp vanilla extract
  • 175g semi-sweet chocolate chips

Instructions:

  1. Heat the oven. Set your temperature to 375°F (190°C) and line your 12 cup muffin tin.
  2. Mix the base fats. In your large bowl, whisk the melted coconut oil, brown sugar, and maple syrup until the sugar begins to dissolve.
  3. Bloom the spices. Stir in the cinnamon, ginger, and nutmeg. Let this sit for 2 minutes until the oil smells intensely aromatic.
  4. Create the emulsion. Whisk in the eggs, Greek yogurt, vanilla, and pumpkin purée until the mixture is smooth and bright orange.
  5. Prep the dry goods. In your medium bowl, whisk the flour, baking soda, baking powder, and salt until no lumps remain.
  6. Combine carefully. Pour the dry ingredients into the wet bowl. Using the spatula, fold the mixture until you see only a few streaks of flour left.
  7. Add the chocolate. Toss in the semi sweet chips.
  8. Using an ice cream scoop, portion the batter evenly into the 12 muffin cups.
  9. Bake for 20 minutes or until the muffin tops are domed and a toothpick inserted into the center comes out clean.