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Moist Pumpkin Chocolate Chip Muffins

pumpkin muffins - Tasty
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Enjoy these easy, one-bowl pumpkin muffins, perfect for a quick breakfast or fall treat. They are moist, spiced, and packed with chocolate chips.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. Add the granulated sugar to the dry ingredients and whisk to combine.
  4. In a separate medium bowl, whisk together the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
  5. Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Do not overmix.
  6. Gently fold in the chocolate chips.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moist muffins, ensure you use pumpkin puree and not pumpkin pie filling.
  • You can freeze these muffins for up to 3 months. Let them thaw at room temperature before enjoying.
  • Add a pinch of allspice to the spice mix for an extra layer of flavor.

Nutrition

Find it online: https://www.purecookingjoy.com/pumpkin-muffins-recipe/

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