Ingredients
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1 cup all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 teaspoon ground cinnamon
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¼ teaspoon ginger
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¼ teaspoon ground nutmeg
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2 eggs
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1 cup canned pumpkin puree
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½ cup white granulated sugar
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½ cup packed light brown sugar
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½ cup vegetable oil
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1 cup chocolate chips
Instructions
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Preheat the oven to 350°F (175°C). Grease or line a mini muffin tin with paper liners.
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In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
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In another bowl, beat eggs lightly, then add pumpkin puree, granulated sugar, brown sugar, and oil. Mix until smooth and combined.
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Gradually fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
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Stir in chocolate chips until evenly distributed.
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Spoon the batter into muffin cups, filling each about three-quarters full.
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Bake for about 16 minutes, or until a toothpick inserted in the center comes out clean. For full-size muffins, bake 22–24 minutes.
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Remove from oven, cool for 3 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
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Avoid overmixing to keep muffins soft and fluffy.
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Replace part of the oil with applesauce for a lighter texture.
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Add nuts, seeds, or dried fruits for variety.
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Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 16 minutes