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, maple syrup, sugar, egg, and vanilla. Whisk until well incorporated.

Step 3

Add the dry ingredients: flour, almond meal, baking soda, baking powder, spice and salt. Whisk as long as you can—the batter will be thick. Switch to folding with a rubber spatula until no flour patches remain. Do not add additional liquids—the batter is meant to be very thick. Fold in chocolate chips.

Step 4

Using a large scoop, scoop and drop batter evenly into the muffin pan. I use this large scoop to create beautiful domed tops. If not using a scoop, use a rubber spatula to smooth batter into an even layer with a domed top—the batter will bake up very close to how it looks raw. To make large, domed tops, spread batter between 9 muffin cups.

Step 5

Bake for 18-25 minutes (on the longer end for larger, fewer muffins). Mine took 22 minutes.

Step 6

Allow to cool on a cooling rack for 1 hour, or until completely cool. Enjoy!