Pumpkin Chocolate Chip Muffins
These Pumpkin Chocolate Chip Muffins make a great breakfast, snack, or lunchbox treat! With just the right balance of flavors and loaded with chocolate chips, these pumpkin muffins are sure to be a crowd-pleaser.
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup milk
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch ground allspice
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips or nuts, raisins, or a mix
Preheat oven to 350°F (177°C). Line a 12-cup muffin pan with paper liners.
In a large bowl combine sugars, oil, vanilla extract, eggs, pumpkin puree and milk. Mix until combined.
In a small bowl (or large measuring cup) combine flour, baking powder, baking soda, spices, and salt.
Add dry ingredients to wet ingredients and stir until just combined. Don't overmix!
Fold in chocolate chips.
Fill muffin cups 2/3 full and bake for 25 to 30 minutes, or until a skewer inserted in the center comes out clean with only a few crumbs attached.
Let the muffins cool in the pan for 10 minutes then transfer to a cooling rack to cool completely. Store in an airtight container at room temperature or freeze for up to 3 months.