Ingredients
Method
- Heat the oven to 375°F. Grease or line two standard muffin pans.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In a second bowl, whisk together the pumpkin purée, avocado oil, brown sugar, eggs, and vanilla until smooth.
- Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the chocolate chips, if using. Avoid overmixing.
- Let the batter rest for 10 minutes. Divide it among the muffin cups.
- Bake for 18–22 minutes, until the tops spring back lightly and a toothpick comes out clean or with a few moist crumbs.
- Cool in the pans for a few minutes, then transfer the muffins to a rack.
Notes
Use pumpkin purée, not pumpkin pie filling.
The full 15-ounce can measures a little under 2 cups; use the whole can.
Chocolate chips are optional. The muffins are still good without them.
Fresh-milled flour can vary slightly by grind and how it is measured. Spoon it into the measuring cup and level it, or weigh about 420 g.
For a half batch, halve all ingredients to make about 12 muffins.
Let muffins cool completely before storing. Keep them airtight at room temperature for a few days or freeze extras in a freezer-safe bag.