Description
Indulge in the ultimate autumn treat with these moist and flavorful Pumpkin Chocolate Chip Muffins. Brimming with the comforting flavors of pumpkin and warm spices, and studded with melty chocolate chips, these muffins are sure to become a new family favorite.
Ingredients
– 1 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 teaspoons ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1 cup canned pumpkin puree
– 3/4 cup granulated sugar
– 1/2 cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions
1. – Preheat the oven to 400°F. Grease a 12-cup muffin tin or line with paper liners.
2. – In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. – In a large bowl, whisk together the pumpkin puree, sugar, vegetable oil, eggs, and vanilla until well combined.
4. – Fold the dry ingredients into the wet ingredients just until combined, being careful not to overmix. Gently fold in the chocolate chips.
5. – Scoop the batter into the prepared muffin cups, filling them about 3/4 full.
6. – Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
– For extra pumpkin flavor, substitute 1/4 cup of the vegetable oil with pumpkin puree.
– Add a sprinkle of chopped pecans or walnuts on top of the muffins before baking for a nice crunch.
– Store the muffins in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 18
- Category: Dessert
- Method: Baking
- Cuisine: American