Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup (100g) granulated sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 cup (240g) canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup (175g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves.
- In a separate bowl, whisk together sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently just until combined.
- Fold in the chocolate chips evenly into the batter.
- Scoop batter into muffin cups about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool for 5 minutes in the tin, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- You can substitute gluten-free flour blend for all-purpose flour to make the muffins gluten-free.
- For a dairy-free option, use dairy-free chocolate chips and substitute vegetable oil with a neutral oil like coconut or avocado oil.
- To store, keep muffins in an airtight container at room temperature for up to 2 days, refrigerate for up to a week, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 220 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
