Pumpkin Chocolate Chip Muffins
Delightful and moist pumpkin chocolate chip muffins that are perfect for breakfast or a snack. They are easy to prepare and can be enjoyed by the whole family.
Equipment
- 1 muffin tin
- 2 mixing bowls
- 1 whisk
- 1 rubber spatula
- 1 measuring cups
- 1 measuring spoons
- 1 oven
Ingredients
- 2 cups all-purpose flour
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- ½ cup milk
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, milk, and eggs. Mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Fold in the chocolate chips with a rubber spatula.
- Evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a healthier option, consider substituting some of the flour with whole wheat flour.
Store any leftover muffins in an airtight container for up to 3 days, or freeze for later enjoyment.
Feel free to add nuts or raisins for extra texture and flavor.