Traditional muffin pan with liners, or silicone muffin pan
Ingredients
4eggs
1/2cupcoconut oilwarmed to room temperature, you can substitute unsweetened applesauce if desired
1cupunsweetened applesauce
2cupspumpkin pureehomemade is what I use, canned is fine
1 1/2cupssugar
3cupsflour
2teaspoonsbaking soda
2teaspoonsbaking powder
2teaspoonspumpkin pie spice
1teaspoonsalt
12ouncessemisweet mini chocolate chips
Instructions
Preheat oven to 400.
Mix eggs, oil, applesauce, pumpkin, and sugar together, stir well.
In a separate bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
Pour the wet ingredients into the dry ingredients and stir until combined. Do not over stir.
Fold in chocolate chips.
Generously fill 24 greased or paper-lined muffin cups (No need to grease if you're using silicone muffin trays).
Bake at 400 degrees for 16-20 minutes.
If using a traditional muffin pan, cool 10 minutes before moving muffins to a cooling rack. If using a silicone pan, cool completely before transferring to an airtight container.
Notes
If your coconut oil is solid, gently warm it in the microwave until it is liquid and at room temperature.
These work well as mini muffins too. Just make sure you check them after about 12 minutes, they shouldn't need to bake as long.
I've lightened up these muffins by using coconut oil and applesauce to replace the traditional fats.
You can use muffin liners, grease a traditional muffin tin, or use Silicone. I've become a huge fan of the silicone trays over the years. No greasing the pan, and you just can't beat the clean up.
"Folding" in chocolate chips simply means to gently turn the batter over with your spoon or spatula until they are evenly mixed in. It's a very gentle way of mixing. Overmixing can result in tough or dry muffins.
This recipe makes 24 generous muffins. If you want a smaller batch, hover over the number of servings in the recipe card and use the slider to adjust the amount.