Pumpkin Chocolate Chip Muffins
A delightful blend of pumpkin and chocolate chips, perfect for breakfast, snacks, or dessert.
Ingredients
Muffin Batter
- 1 cup pumpkin puree Use fresh or canned.
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar Packed.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup chocolate chips Use any type you prefer.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, granulated sugar, and brown sugar until well combined.
- In another bowl, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to overmix.
- Fold in the chocolate chips.
Baking
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
Serve warm or at room temperature. Can be enjoyed plain or with whipped cream or a drizzle of sauce. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.