Prep Time: 15 minutes
Cook Time: 20-25 minutes
Servings: 12 muffins
Ingredients:
Wet Ingredients:
- 1 cup (240g) pureed pumpkin
- 2 large eggs
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/4 cup (60ml) milk (or plant-based milk)
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Sweeteners & Add-Ins:
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar
- 3/4 cup (130g) semi-sweet chocolate chips
Instructions:
-
Preheat the oven:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups with nonstick spray. -
Mix the wet ingredients:
In a large bowl, whisk together the pumpkin puree, eggs, oil, milk, and vanilla extract until smooth. -
Combine the dry ingredients:
In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. -
Incorporate sweeteners:
Stir the granulated sugar and brown sugar into the wet mixture until fully dissolved. -
Combine wet and dry ingredients:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix. -
Fold in chocolate chips:
Gently fold in the chocolate chips. -
Fill the muffin tins:
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. -
Bake the muffins:
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean or with a few moist crumbs. -
Cool and serve:
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy these fluffy, moist muffins as a snack, breakfast treat, or dessert! 😊