Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs, room temperature
- 1 can (15 ounces) pure pumpkin puree
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon pure 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 spray.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, ginger, and cloves until well combined.
- In a medium bowl, beat the eggs lightly. Stir in the pumpkin puree, vegetable oil, and vanilla extract until the mixture is smooth.
- Pour the wet pumpkin mixture into the dry flour mixture. Use a spatula to fold the ingredients together gently. Stop mixing as soon as the flour disappears.
- Gently fold in the chocolate chips.
- Divide the batter evenly among the 12 muffin cups. They should be nearly full. Sprinkle a few extra chocolate chips on top of each muffin if desired.
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
- Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
- Cook Time: 20 minutes