Ingredients
Scale
- 1 ½ cups canned pumpkin puree
- 2 large eggs
- ¾ cup vegetable oil
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the pumpkin puree, eggs, and vegetable oil until well combined.
- In a separate bowl, sift together the flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Add the dry mixture to the wet ingredients gradually, stirring gently until just combined.
- Fold in the chocolate chips gently into the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Notes
- Optional: Add a teaspoon of vanilla extract or a pinch of ginger for extra flavor.
- Allow muffins to cool completely before storing in an airtight container.
- Store at room temperature for up to 2 days, refrigerate for up to 1 week, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg