Updated: Oct 26, 2018
1¾ cup flour ½ cup coconut sugar ½ cup light brown sugar 1 tbsp baking powder ½ tsp salt 3 tsp pumpkin spice 1 cup pumpkin puree 2 tsp vanilla 4 tbsp ground flaxseed ½ cup unsweetened vanilla almond milk (or your favorite non-dairy milk) ½ cup olive oil 1 cup semisweet chocolate chips/chunks (you can add more or less depending on how chocolatey you like them
Preheat oven to 375°. Combine the dry ingredients together in a mixing bowl. Then add in the wet ingredients one at a time and stir each ingredient in before adding the next. Start with the pumpkin puree and then go through the rest of the list in order. Add in the chocolate chips last. Use a regular size or large muffin tin and put in foil cups or paper cups. Spoon in your muffin mix to the cups until they are about 75% full.
Bake for 16-20 minutes depending on how long it takes for a toothpick to come out clean. Serve with a cup of my pumpkin spice latte to really get into fall