Ingredients:

  • 250g all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp sea salt
  • 1 tbsp pumpkin pie spice
  • 15 oz pumpkin puree
  • 2 large eggs
  • 120 ml avocado oil
  • 60g plain Greek yogurt
  • 150g coconut sugar
  • 1 tsp vanilla bean paste
  • 170g dark chocolate chips

Instructions:

  1. Preheat your oven to 425°F (218°C) to prepare for the high-heat burst technique.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice to ensure even spice distribution.
  3. In a large bowl, create the wet emulsion by whisking the pumpkin puree, eggs, oil, Greek yogurt, coconut sugar, and vanilla bean paste until smooth.
  4. Gently fold the dry ingredients into the wet emulsion using a silicone spatula until just combined; do not overmix.
  5. Fold in the dark chocolate chips, reserving a small handful for topping the muffins.
  6. Portion the batter into a lined 12-cup muffin tin using a triggered scoop, filling to the brim for maximum height.
  7. Bake at 425°F for 5 minutes, then, without opening the oven door, reduce the temperature to 350°F and bake for an additional 16-17 minutes until a toothpick comes out clean.