Description
These Pumpkin Chocolate Chip Muffins are like fall wrapped in a portable treat! Grab one with your morning coffee and thank me later.
Ingredients
Scale
- 1¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 cup (230g) pure pumpkin puree
- ½ cup (120ml) vegetable oil
- ¼ cup (60ml) milk
- 1 teaspoon vanilla extract
- 1 cup (175g) semi-sweet chocolate chips, plus extra for topping
Instructions
- Preheat oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, whisk together granulated sugar, brown sugar, and eggs until lightened in color.
- Add pumpkin puree, oil, milk, and vanilla to the wet ingredients and whisk until smooth.
- Make a well in the dry ingredients and pour in the wet mixture, gently folding until just combined.
- Toss chocolate chips with 1 tablespoon of flour, then fold into the batter.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Sprinkle additional chocolate chips on top of each muffin.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.