Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large mixing bowl, combine pumpkin puree, sugar, eggs, and vegetable oil. Mix well until smooth.
- Add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gently stir until just combined.
- Fold in the chocolate chips evenly throughout the batter.
- Scoop the batter into the prepared muffin tin, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool for 5 minutes in the tin, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- Store muffins in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 1 week or freeze for up to 3 months.
- Can be customized with nuts, dried fruit, or other add-ins.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snacks
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 200 Kcal
- Sugar: 12g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg