Chocolate Chip Pumpkin Muffins

Preheat the oven to 180°C (350°F) and grease or line a 12-cup muffin tin.
Add the pumpkin puree, milk, olive oil, and vanilla to a large mixing bowl. Whisk well to combine.
300 grams (1 ¼ cup) pumpkin puree, 120 ml (½ cup) oat milk, 50 ml (¼ cup) olive oil, 1 teaspoon vanilla extract
Add the flour, coconut sugar, cinnamon, baking powder, baking soda, nutmeg, and salt to the bowl. Use a wooden spoon or spatula to mix until just combined, being careful not to over mix.
260 grams (1 ¾ cup) whole grain spelt flour, 2 teaspoons cinnamon, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon nutmeg, ¼ teaspoon sea salt, 80 grams (⅓ cup) coconut sugar
Add the chocolate chips to the batter and gently fold in to incorporate.
100 grams (½ cup) dark chocolate chips
Spoon the muffin batter in to the prepared muffin tin, trying to make equally-sized muffins. Bake for 20-22 minutes, or until lightly golden and the muffins pass the skewer test.
Cool the muffins in the tin for about five minutes before carefully removing and cooling fully on a wire rack. Store in a sealed container for 2-3 days or freeze for up to three months.