Ingredients
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2 cups all-purpose flour
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3 teaspoons baking powder
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1/2 teaspoon salt
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3/4 cup white sugar
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2 teaspoons cinnamon
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1 egg, room temperature
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1 cup milk (dairy or non-dairy), room temperature
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1/4 cup vegetable or canola oil
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1 cup semisweet chocolate chips or chopped dark chocolate
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1/2 cup dried cranberries or chopped dried cherries
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1/3 cup toasted shredded coconut
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1/2 cup raw green pumpkin seeds, plus more for topping
Directions
- Preheat oven to 400°F. Line a muffin pan with paper liners or spray with nonstick cooking spray.
- Stir together flour, baking powder, salt, cinnamon, and sugar in a large bowl. Make a well in the center.
- In a separate bowl, lightly beat the egg and stir in milk and oil. Gently whisk to incorporate.
- Pour all wet ingredients into the well in the flour mixture. Mix lightly with a wooden spoon or spatula until everything is moistened. The batter will be lumpy.
- Gently fold in chocolate chips, dried berries, coconut, and pumpkin seeds just to incorporate.
- Spoon batter into lined or oiled muffin pan cups. Top each with a few additional pumpkin seeds.
- Bake for 25 minutes or until golden. A toothpick should come out clean when inserted into the centre of one of the muffins. Let cool at least ten minutes before removing from muffin pan.
- Stored in an airtight container at room temperature, cookies will last up to four days.
