Pumpkin Chocolate Chip Muffins kÁ
These Pumpkin Chocolate Chip Muffins are a delightful combination of moist pumpkin flavor and rich chocolate chips. They make for a perfect fall treat or a sweet breakfast!
Ingredients
1 œ cups all-purpose flour >
1 teaspoon baking soda Á
1/2 teaspoon baking powder D
1 teaspoon ground cinnamon 0
1/2 teaspoon ground nutmeg Â
1/2 teaspoon ground ginger ?
1/4 teaspoon salt Â
1 cup pumpkin puree (canned or homemade)
1/2 cup granulated sugar l
1/2 cup brown sugar (packed) ä
1/2 cup vegetable oil â
2 large eggs Z
1 teaspoon vanilla extract <
1 cup chocolate chips (semisweet or dark) k
Instructions
- Preheat the Oven Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- Mix Dry Ingredients In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Mix Wet Ingredients In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- Combine Mixtures Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. Gently fold in the chocolate chips.
- Fill Muffin Tins Scoop the batter into the prepared muffin tin, filling each cup about
2/3 full.
- Bake Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy Enjoy your delicious pumpkin chocolate chip muffins! }d
Tips Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Freezing: These muffins freeze well! Wrap each muffin in plastic wrap and store in a freezer-safe bag for up to 3 months. View the attachments for this post at:
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