Yield: 36 reg muffins / 72 mini muffins | Can be made egg-free and dairy-free

Ingredients

Dry Ingredients:

2 1/4 cups all-purpose flour

1 tbsp + 1 tsp baking powder (2 tbsp if egg-free)

2 tsp cinnamon

2 tsp pumpkin spice

1 tsp allspice

1 teaspoon nutmeg

1 teaspoon ground cloves

pinch of salt, optional and to taste

2 cups add-ins: mini chocolate chips, regular-sized chocolate chips, cinnamon chips, chopped nuts, or combination

1 1/2 cups granulated sugar

1/2 cup brown sugar, packed (light, dark or combo)

Wet Ingredients:

4 eggs (1 cup applesauce if egg-free, or use egg substitute)

1 can pumpkin puree

2/3 cup coconut oil or other oil, melted

1/4 cup mild or medium molasses or maple syrup

1/2 cup milk or milk substitute

2 tbsp vanilla extract

Instructions

    1. Preheat oven to 375°F. Line muffin tins with paper liners.
    2. In the bowl of a stand mixer, stir together all dry ingredients.
    3. In a large liquid measuring cup with pour spout, combine wet ingredients.
    4. Slowly add the wet mixture into the dry mixture and mix until just combined; don’t over-mix.
    5. Divide batter evenly among muffin cups (a cookie scoop works great). TIP: Spraying a one-quarter cup measure (for regular-sized muffins) with cooking spray so the batter just slides off is handy here.
    6. Bake for about 18-19 minutes for regular / 15 minutes for mini muffins, or until a toothpick inserted into the center comes out clean, or with a few moist crumbs but no batter.
    7. Allow muffins to cool in pans for about 10-15 minutes before removing and placing on a rack to cool completely.