Ingredients:
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp. vanilla
1/2 cup coconut oil, melted
1 - 15 oz. can pure pumpkin puree
1 + 3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
2 cups chocolate chips (or however many you would like)
Directions:
Preheat the oven to 375 degrees. Place the sugar, brown sugar, eggs, vanilla, and pumpkin in a large bowl and blend together. Slowly add in the coconut oil and continue to blend until it is incorporated. In a medium bowl mix together the flour, baking soda, salt, cinnamon, cloves, and nutmeg, and chocolate chips. Add to the wet ingredients and mix together.
Place muffin liners in muffin tin (or grease your muffin tin) and fill each 3/4 full with batter. Put a few chocolate chips on the top of each muffin, pressing them in slightly. Bake muffins at 375 degrees for 20-22 minutes (or until a toothpick comes out clean). Remove muffins from tin and cool completely. For mini muffins bake for about 10 minutes and then keep checking on them until they are done. These muffins freeze really well.
Difficulty: Easy
Time to Make: about 40 minutes
Recipe Origin: http://lovelylittlekitchen.com/best-ever-pumpkin-muffins/
