1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
small pinch of ground cloves
small pinch of ground ginger
1/3 cup vegetable oil
1/2 cup brown sugar (or 3/4 cup Splenda to make Sugar Free)
2 small eggs or 1 large egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup unsweetened almond milk
1/2 cup dark chocolate chips (optional) - if you are making the muffins Sugar Free, you will want to either use Sugar Free Chocolate Chips or eliminate them from the recipe.
- Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray or butter generously.
- In a medium bowl, whisk together flour, baking powder, salt and spices (through ginger). If using chocolate chips, add them to the dry ingredients once they have been combined. In a separate, large bowl whisk together oil, brown sugar (or Splenda), egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined – do not over mix!
- Divide batter evenly among muffin cups. (Using a 2-tablespoon scoop will ensure uniform size.) Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.
- Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle in muffin pan.