Pumpkin Chocolate Chip Muffins
Servings: 12 muffins
Calories:
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable/canola oil or apple sauce
- 15 oz can pumpkin puree
- ¾ cup mini semi-sweet chocolate chips, plus more for on top of muffins
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tin with paper liners. Set aside.
- In a medium-sized bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves together. Set aside.
- In another medium-sized bowl, combine the sugars, eggs, oil, and pumpkin puree until smooth.
- Add the wet ingredients to the dry and mix until just combined. Fold in the mini chocolate chips.
- Divide the batter between the muffin cups (they will be pretty full). Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center.
- Allow the muffins to cool in the tin for 5 minutes before removing them to a wire rack to finish cooling completely.
Nutrition
Serving: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg