Description
Deliciously moist and flavorful chocolate chip pumpkin muffins, perfect for fall mornings or any time you crave a sweet and spicy treat.
Ingredients
Scale
For the Crust:
- For the muffins:
- 1 and 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 and 1/2 cups pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, beat the eggs and add the pumpkin puree, vegetable oil, milk, and vanilla extract. Mix until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the chocolate chips gently.
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
For a fun variation, try adding chopped nuts or using white chocolate chips instead. Store muffins in an airtight container at room temperature for up to 3 days.