⅓cupcoconut oilmelted (vegetable or canola oil may be substituted)
¼cupunsweetened vanilla almond milkother milks may be substituted including coconut, soy, rice, cow
2tablespoonsmild or medium molasses
1tablespoonvanilla extract
1cupmini semi-sweet chocolate chipsregular-sized chips may be substituted, use about 1 1/4 cups; or use 6 to 8 ounces chopped dark chocolate
Instructions
Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners and I am not sure if the paper will stick to the muffins)
In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside.
In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until combined.
Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix. Batter is quite thick and if yours is seemingly too thick, add a tiny additional splash milk to thin it.
Fold in the chocolate chips (I like mini chips in muffins because of the size ratio, but use what you have)
Divide batter equally among the cavities of the prepared pan. Each cavity will be just under 3/4 full (don’t exceed 3/4 full or they could overflow). Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here.
Bake for about 18 to 19 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter.
Allow muffins to cool in pans for about 10 to 15 minutes before removing and placing on a rack to cool completely.
Notes
Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.