Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup (200g) packed light brown sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240g) canned pumpkin puree
- 1 cup (180g) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together the brown sugar, vegetable oil, eggs, vanilla extract, and pumpkin puree until smooth.
- Add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix.
- Fold in the chocolate chips evenly without overmixing.
- Divide the batter among the muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before serving.
Notes
- For extra moist muffins, do not overmix the batter.
- Use room temperature eggs for better emulsion.
- Feel free to replace chocolate chips with white chocolate or nuts.
- Store in an airtight container for up to 2 days at room temperature or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Bakery & Breads
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
