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 pumpking pie spice

1 tsp allspice

1 teaspoon nutmeg

1 teaspoon ground cloves

pinch of salt, optional and to taste

2 cups mini semi-sweet chocolate chips (regular-sized chips may substituted, us slightly less; or use 6-8 ounces chopped dark chocolate), or chopped nuts, or any combination

1 1/2 cups granulated sugar

1/2 cup light brown sugar, packed

Wet Ingredients:

1 can pumpkin puree

2/3 cup coconut oil or other oil, melted

1/2 cup milk or milk substitute

1/4 cup mild or medium molasses or maple syrup

2 tbsp vanilla extract

4 eggs (1 cup applesauce if egg-free)

 

Instructions

    1. Preheat oven to 400°F. Grease muffin tins, or line with paper liners.
    2. In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves and optional salt, and chocolate and/or nuts; set aside.
    3. In the bowl of a stand mixer, beat together the sugars, pumpkin, oil, milk, molasses, and vanilla and eggs until combined.
    4. Pour the dry pumpkin mixture over the wet ingredients 1/2 cup at time, and mix until just combined; don’t over-mix.
    5. Divide batter evenly among the cups of teh prepared pans. Each cavity should be just under 3/4  full, (don’t exceed 3/4 full or they could overflow). 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 mini muffins, or until tops are domed, puffed slightly browned, and a toothpick inserted into the center comes out clean, or with a few moist crumbs dangling 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.