Ingredients
Scale
- 1 ½ cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup pure maple syrup or honey
- 1 large egg, room temperature
- 1/3 cup melted coconut oil or avocado oil
- 1 teaspoon vanilla extract
- ½ cup fresh or frozen blueberries
- 1/3 cup dark chocolate chips
- 2 tablespoons rolled oats (for topping)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or lightly grease with non-stick cooking spray. Ensure your egg is at room temperature to help the batter emulsify properly.
- In a medium-sized mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and pumpkin pie spice. Ensure there are no large clumps of flour to guarantee a uniform rise in the oven.
- In a separate large bowl, whisk the pumpkin puree, maple syrup, egg, melted oil, and vanilla extract until the mixture is completely smooth. The pumpkin provides the foundational moisture for the bakery-style texture.
- Gently pour the dry ingredients into the wet ingredients. Use a spatula to fold the mixture until just combined. Be careful not to overmix, as this can make the muffins tough. Gently fold in the blueberries and chocolate chips at the very end.
- Divide the batter evenly among the 12 muffin cups. Sprinkle a few rolled oats on top for a rustic look. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.
- Cook Time: 35 minutes