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Freshly baked chocolate chip pumpkin muffins on a wooden table

Chocolate Chip Pumpkin Muffins: A Fall Delight

Fall is here, and with it comes the warm aromas of spices wafting through kitchens everywhere. If you’re like me, you might find it hard to resist the enticing combination of chocolate and pumpkin! That’s why I’m excited to share my recipe for Chocolate Chip Pumpkin Muffins. These delightful treats are the perfect blend of snuggly, cozy flavors that will have your taste buds dancing with joy.
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Ingredients
  

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 cup pumpkin puree canned or fresh
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips semisweet or dark

Instructions
 

  • Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners or greasing it lightly.
  • Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
  • Combine Sugars: In another bowl, mix the granulated sugar and brown sugar together, then add in the pumpkin puree, vegetable oil, eggs, and vanilla extract. Stir until smooth.
  • Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix; a few lumps are okay!
  • Add Chocolate Chips: Gently fold in the chocolate chips, ensuring they're evenly distributed throughout the batter.
  • Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
  • Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool: Remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.