Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1/2 cup chocolate chips (semi-sweet or dark)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
- Whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, combine vegetable oil, sugar, eggs, vanilla extract, and pumpkin puree. Mix until smooth.
- Gradually add wet ingredients to dry, folding gently until just combined. Stir in chocolate chips.
- Distribute batter evenly into muffin cups. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use high-quality canned pumpkin for the best flavor.
- Avoid overmixing to keep muffins tender.
- Sprinkle extra chocolate chips on top before baking for extra chocolaty goodness.
- Store in an airtight container for up to 2 days at room temperature or refrigerate for up to 5 days.
- For longer storage, freeze muffins wrapped individually for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal Kcal
- Sugar: 15g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
