Ingredients 

Dry

1. 1.5 cups all-purpose flour, scooped and leveled
2. ½ cup packed light brown sugar
3. 1 teaspoon baking soda
4. 1.5 teaspoons pumpkin pie spice
5. ½ teaspoon ground cinnamon
6. 1/8 teaspoon salt
7. Optional: ¾ cup semi-sweet chocolate chips, regular or mini

Wet

1. 2 large eggs
2. 1/2 cup maple syrup
3. 1 cup unsweetened pumpkin puree
4. ¼ cup plain, unsweetened almond milk, or any kind of milk
5. 1 teaspoon vanilla extract
6. 1/4 cup olive oil

Instructions 

1. Preheat the oven to 350ºF and line a standard muffin tin with muffin liners.
2. Combine all of the dry ingredients in a medium bowl and set aside.
3. Whisk together all of the wet ingredients in a large bowl.
4. Gently fold the dry ingredients into the wet, making sure not to overmix.
5. Transfer the batter into the muffin tin, filling each muffin about ¾ of the way full.
6. Bake at 350ºF for 18-22 minutes or until a toothpick comes out clean.
7. Let cool for 5 minutes before removing from the muffin tin to further cool on a wire rack.