Ingredients:

  • 1 cup (245g) pumpkin puree (unsweetened)
  • 1/2 cup (120ml) pure maple syrup
  • 1/4 cup (60g) plain Greek yogurt
  • 1 large egg
  • 2 tbsp (30ml) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) whole wheat pastry flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tbsp (6g) pumpkin pie spice
  • 1/2 cup (90g) dark chocolate chips

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, whisk together the pumpkin puree, maple syrup, Greek yogurt, egg, melted coconut oil, and vanilla until the mixture is smooth and glossy.
  3. Sift the flour, baking soda, baking powder, salt, and pumpkin pie spice directly into the wet ingredients.
  4. Using a spatula, gently fold the mixture together until just combined; the batter should look slightly lumpy.
  5. Fold in the dark chocolate chips.
  6. Scoop the batter into a prepared muffin tin, filling each cup about 3/4 full.
  7. Bake for 18–22 minutes until the tops spring back to the touch and a toothpick inserted into the center comes out with just a few moist crumbs attached.
  8. Let the muffins cool in the pan for 10 minutes before transferring to a wire rack.