Ingredients
Scale
- 1 ½ cups all-purpose flour (or whole wheat pastry flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup pumpkin puree (not pumpkin pie filling)
- ½ cup Greek yogurt, plain
- ½ cup pure maple syrup or honey
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- ½ cup semi-sweet chocolate chips
- 2 tablespoons melted coconut oil
Instructions
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease them lightly with non-stick cooking spray. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until well combined. In a separate medium bowl, beat the egg and then stir in the pumpkin puree, Greek yogurt, maple syrup, vanilla extract, and melted coconut oil until the mixture is smooth and uniform.
- Create a well in the center of the dry ingredients and pour in the wet mixture. Use a spatula to gently fold the ingredients together until just combined; be careful not to overmix, as this can make the muffins tough. Gently fold in the fresh blueberries and chocolate chips. Scoop the batter into the prepared muffin tin, filling each cup nearly to the top to achieve those high bakery-style tops. Place the tin in the center rack of the oven and bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffin tin from the oven and allow the muffins to cool in the pan for about 5 minutes. This helps them set and makes them easier to remove. Transfer the muffins to a wire cooling rack to finish cooling, or serve them immediately while they are still warm and the chocolate chips are gooey. Arrange them on a wooden board or a white ceramic plate for a beautiful presentation. Pair with a smear of almond butter or a side of fresh fruit for a complete breakfast experience.
- Cook Time: 37 minutes