Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners or greasing.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, combine the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Mix until smooth.
- Gradually fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Gently fold in the chocolate chips evenly throughout the batter.
- Spoon the batter into the muffin cups, filling about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven, let cool for a few minutes, then transfer to a wire rack to cool completely or serve slightly warm.
Notes
- For extra flavor, add a pinch of cloves or allspice in the dry ingredients.
- You can substitute dairy-free options for oil and chocolate chips to make these muffins dairy-free.
- Make sure not to overmix the batter to keep the muffins fluffy and tender.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin (about 80 grams)
- Calories: 210 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg