Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract (alcohol-free)
- 1 cup semi-sweet chocolate chips (plus more for topping)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease them lightly with non-stick spray.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set this aside.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until smooth and no lumps remain.
- Add the oil, eggs, and vanilla extract to the pumpkin mixture. Whisk vigorously until the mixture is well combined and slightly lightened.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Stop mixing as soon as the last streak of flour disappears. Do not overmix!
- Fold in the chocolate chips until evenly distributed.
- Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full. Sprinkle a few extra chocolate chips on top if desired.
- Bake for 18 to 22 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 pan for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 40 minutes