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Pumpkin Chocolate Chip Muffins

Delightful muffins combining the rich flavors of pumpkin and chocolate, perfect for breakfast or an afternoon snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 1/2 cups all-purpose flour
  • 1 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup chocolate chips

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Muffin tin
  • Parchment paper or muffin liners
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Line the muffin tin with parchment paper or muffin liners.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In a separate bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
  5. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
  6. Fold in the chocolate chips into the batter.
  7. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  8. Bake in the preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring to a wire rack.

Notes

These muffins are delightful enjoyed warm with a pat of butter or a drizzle of honey.