Description
Soft, moist, and packed with melty chocolate chips—these pumpkin muffins are a fall favorite and perfect for breakfast or dessert.
Ingredients
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
1 cup canned pumpkin puree
½ cup vegetable oil
2 large eggs
¾ cup granulated sugar
½ cup brown sugar
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking soda, salt, and spices.
3. In a large bowl, whisk pumpkin, oil, eggs, sugars, and vanilla until well blended.
4. Add dry ingredients to the wet and stir just until combined.
5. Fold in chocolate chips.
6. Divide batter evenly into muffin cups.
7. Bake for 20–24 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool 5 minutes in the pan, then transfer to a wire rack to cool.
Notes
Use mini chocolate chips for even distribution and bursts of chocolate in every bite.
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