You all kept asking for more and more pumpkin inspired recipes, so here is a go to in our house - Soft & Fluffy Pumpkin Chocolate Chip Muffins.

There's just something about the earthy sweetness of the pumpkin that pairs perfectly with the indulgent notes of chocolate - it creates a really decadent flavour pairing. 

Ingredients

• 1.5 cups Red Fife Multipurpose Flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 allspice
• 1/4 tsp ginger
• 1/8 tsp cloves
• 2/3 cup granulated sugar
• 2/3 cup light brown sugar
• 1/2 cup light-tasting oil (I used avocado oil)
• 3/4 cup canned pumpkin puree
• Two large eggs, room temp
• 1/4 cup buttermilk 
  To make 1/4 cup milk (plant-based milk works), add a splash of vinegar. Stir and let rest for 5 mins
• 1/2 cup semi-sweet chocolate chips (I suggest measuring with your heart here)

Instructions

1. Preheat oven to 400°F. Prepare a muffin tin with liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices, then set aside.
3. In a separate bowl, mix sugar, oil, eggs, milk and pumpkin.
4. Pour the pumpkin mixture into the flour mixture and gently fold together using a spatula. Do not overmix.
5. Add chocolate chips and gently incorporate.
6. Divide batter into muffin liners, filling 3/4 full.
7. Add a few extra chocolate chips to the tops of the muffins.
8. Bake in preheated oven for 8 mins or until muffin tops begin to dome. Reduce temperature to 350°F and bake for another 8-10 minutes or until a toothpick inserted in the middle comes out clean.

Enjoy!