Ingredients:

  • 1 cup (245g) canned pumpkin puree
  • 1/2 cup (120ml) maple syrup
  • 2 large eggs
  • 1/3 cup (80ml) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) salt
  • 1/3 cup (60g) dark chocolate chips
  • 1/4 cup (30g) chopped walnuts

Instructions:

  1. Combine wet ingredients. Add 1 cup (245g) pumpkin puree, 1/2 cup (120ml) maple syrup, 2 large eggs, 1/3 cup (80ml) melted coconut oil, and 1 tsp (5ml) vanilla extract to your blender.
  2. Blend until velvety. Process on high for 45-60 seconds. Note: You're looking for a completely smooth, glossy texture with no pumpkin streaks.
  3. Transfer batter. Pour the blended mixture into a medium mixing bowl.
  4. Sift in dry elements. Sift in 1 tsp (5g) baking soda, 1 tsp (2g) ground cinnamon, and 1/2 tsp (1g) salt directly over the batter.
  5. Fold gently. Use your spatula to fold the dry ingredients in until just combined. Stop as soon as the streaks disappear to keep the batter light.
  6. Add textures. Gently fold in 1/3 cup (60g) dark chocolate chips and 1/4 cup (30g) chopped walnuts.
  7. Fill the tins. Divide the batter evenly among 12 lined muffin tins.
  8. Bake. Place in the oven at 350°F (175°C) for 18-22 minutes.
  9. Check for doneness. Bake until the edges are set and the tops spring back when lightly pressed with a finger.
  10. Cool. Let them sit in the pan for 5 minutes before moving them to a wire rack.