Description
Indulge in Easy Pumpkin Chocolate Chip Muffins Quick Delicious Treats perfect for breakfast or snacks Try this irresistible fall favorite
Ingredients
Scale
- 1 cup pumpkin puree (canned or homemade)
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup chocolate chips (semi-sweet or dark)
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grab a muffin tin and line it with paper liners or grease it with cooking spray to prevent sticking.
- Mix the Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract. Use a whisk or an electric mixer on low speed to mix everything until it’s well combined and smooth.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. This step ensures that all dry ingredients are well distributed.
- Combine Both Mixtures: Gradually add the dry mixture to the wet mixture. Stir until just combined. It’s okay if there are a few lumps—don’t overmix!
- Add Chocolate Chips: Gently fold in the chocolate chips until they are evenly distributed throughout the batter.
- Fill the Muffin Tins: Fill each muffin cup about two-thirds full with the batter.
- Bake: Place the muffin tin in your preheated oven and bake for 18-22 minutes. Check for doneness with a toothpick.
- Cool and Serve: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 8 minutes
- minutes: 5
- Cook Time: 22 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American