Confession: I make pumpkin muffins year round. The boys love them for breakfasts and snacks and they just freeze so well. I've adapted the recipe from 100 Day of Real Food to work for our family (gluten free!) and I added some chocolate...because everything is better with chocolate.
1 1/2 cups GF flour mix or white whole wheat flour
1 Tbsp pumpkin pie spice
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2 eggs, slightly beaten
1/2 cup honey or maple syrup
1/3 cup melted butter
1 cup pumpkin puree
1/2 cup mini dark chocolate chips
Preheat the oven to 350 degrees and line a muffin pan with 12 liners.
Whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Add in the eggs, honey, and melted butter and mix until just combined. Add in the pumpkin and chocolate chips and fold in until combined.
Pour the batter into the prepared muffin pan and bake for 20 minutes, or until a toothpick comes out clean.
Once cool, store in an air tight container for 3 days or freeze to keep longer.