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Pumpkin Chocolate Chip Muffins

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Warm, soft muffins filled with chocolate chips and pumpkin puree, perfect for any autumn morning.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C). Grease or line a muffin tin.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Mix the granulated sugar, brown sugar, and vegetable oil until combined.
  4. Add the eggs, pumpkin puree, and vanilla extract to the sugar mixture, mixing until smooth.
  5. Gradually add the dry ingredients to the wet ingredients until just combined.
  6. Fold in the chocolate chips gently.
  7. Fill muffin cups about 2/3 full with the batter.
  8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  9. Allow to cool for a few minutes before transferring to a wire rack.

Notes

These muffins can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Find it online: https://www.lunarecipez.com/pumpkin-chocolate-chip-muffins/

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