Step 1

Preheat the oven to 350°F. Place cupcake liners in a standard, 12 muffin pan. Set aside.

Step 2

Add the wet ingredients to a large bowl: pumpkin, coconut oil, sugar, maple syrup, flax egg and vanilla. Whisk until well incorporated.

Step 3

Add the dry ingredients: oat flour, cocoa powder, almond meal, baking soda, baking powder, spices and salt. Whisk together until difficult to stir. Using a rubber spatula, fold until just incorporated, making sure no flour patches remain. Fold in Add-in chocolate chips. Batter will be very thick—do not add in additional liquids.

Step 4

Using a large scoop, scoop and drop batter evenly into muffin cups. I use this ice cream scoop for easy scooping and a beautiful round top. If not using the scoop, smooth batter into an even layer, with a domed top (rise) in the center. To make large, domed tops, spread batter between 9 muffin cups. Optional: sprinkle and press chocolate chips into the tops of the muffins.

Step 5

Bake for 16-26 minutes (on the longer side for larger, fewer muffins). Mine took 22 minutes. Allow to cool on a cooling rack for about 1 hour. Lift out and enjoy!Also try my Double Chocolate Pumpkin Bread and my Moist Banana Chocolate Chip Muffins.