Pumpkin Chocolate Chip Muffins

These Pumpkin Chocolate Chip Muffins are a delightful blend of traditional fall flavors and sweet chocolate goodness. The moist pumpkin base is perfectly complemented by rich chocolate chips, creating a comforting treat that's ideal for breakfast or a snack. This recipe is easy to make and caters to those looking for a sweet indulgence without any savory elements.

Ingredients:

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

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the canned pumpkin, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Mix until well combined.
3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
4. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
5. Fold in the chocolate chips until evenly distributed.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.