Pumpkin Chocolate Chip Muffins
- Prep Time 15 minutes
- Cook Time 20 minutes
- Total Time 35 minutes
- Yield 12 muffins
Pumpkin Chocolate Chip Muffins
Absurdly moist Pumpkin Chocolate Chip Muffins made with cinnamon, nutmeg, ginger, and giant chocolate chips! Bonus: freeze them for an easy weekday treat!
- Prep Time 15 minutes
- Cook Time 20 minutes
- Total Time 35 minutes
- Yield 12 muffins
Ingredients
Units
- 3/4 cups pumpkin puree
- 3/4 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/3 cups all purpose flour
- 3/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1 1/2 cups Ghirardelli Semi-Sweet Grand Chips
- Finishing sugar, for topping the muffins (optional)
Instructions
- Preheat oven to 425°F. Line 12 muffin cups with muffin liners and spray with cooking spray. Set aside.
- In a large bowl, combine the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Incorporate the dry ingredients into the wet, stirring until well combined. Fold in the Grand Chips.
- Scoop batter into prepared muffin tins, filing just over ⅔ of the way. Sprinkle with finishing sugar, if using. Bake for 5 minutes at 425°F, then turn oven to 375°F and bake for an additional 15 minutes. Allow to cool slightly before serving!