Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup granulated white sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well with non-stick cooking spray.
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Set this aside.
- In a large mixing bowl, combine the pumpkin puree, white sugar, and brown sugar. Whisk until smooth.
- Add the vegetable oil, eggs, and vanilla extract to the pumpkin mixture. Whisk vigorously until the ingredients are fully incorporated and the mixture looks glossy.
- Gradually pour the dry ingredients into the wet ingredients. Use a spatula to gently fold the mixture together until just combined. Do not overmix; a few small lumps are okay.
- Fold in the chocolate chips gently.
- Divide the batter evenly among the 12 muffin cups. They should be about ¾ full. Sprinkle a few extra chocolate chips on top if desired.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Cook Time: 50 minutes