Pumpkin Muffins

INGREDIENTS

• 1 and 2/3 cups un-bleached all-purpose flour
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp cardamom
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup light or dark brown sugar
• 1/2 cup coconut oil melted
• 1 and 1/4 cups pumpkin puree (canned or fresh)
• 1/4 cup milk
• 1 tsp vanilla extract
• ½ cup semi sweet chocolate chips
• Melted semi sweet chocolate chips for drizzle.

INSTRUCTIONS

• Preheat the oven to 375°F, lined with muffin liners.
• Whisk together flour, baking soda, cinnamon, ginger, nutmeg, cardamon and salt.
• In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Add melted coconut oil and whisk until combined. Add pumpkin, milk and vanilla and whisk until combined. Pour mixture into the flour mixture and mix gently just until combined.
• Divide batter among muffin cups. Add chocolate chips to the tops of the muffins. Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
• After cooling, drizzled melted chocolate chips to the top of the muffins. And that’s it! Enjoy!