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Pumpkin-flavored treats have become a hallmark of the fall season, appearing in everything from lattes to pies. There’s something undeniably comforting about the warm, spicy notes that pumpkin brings, which evoke feelings of nostalgia and celebration. The addition of chocolate chips not only enhances the flavor but also creates a delightful textural contrast, making each bite an indulgent experience.

Pumpkin Chocolate Chip Muffins

Embrace the flavors of fall with these irresistible Pumpkin Chocolate Chip Muffins. Perfectly blending the earthy essence of pumpkin with sweet chocolate chips, this recipe is ideal for breakfast, snacks, or dessert. Easy to make, even for novice bakers, these muffins are packed with nutrition and warmth from spices like cinnamon and nutmeg. Perfect for cozy mornings or sharing at gatherings, they’ll fill your kitchen with delightful aromas and create fond memories with every bite. Explore the step-by-step guide to achieve the fluffiest muffins that bring comfort and joy to your autumn days.
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Ingredients
  

1 cup canned pumpkin puree (not pumpkin pie filling)

½ cup granulated sugar

½ cup brown sugar, packed

1/2 cup vegetable oil or melted coconut oil

3 large eggs

1 tsp vanilla extract

1 ½ cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

½ tsp salt

1 cup semi-sweet chocolate chips

Optional: ½ cup chopped walnuts or pecans

Instructions
 

Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.

    In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until fully combined.

      In another bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. This step helps to aerate the flour and combines the dry ingredients evenly.

        Gradually combine the dry ingredients into the wet mixture. Stir gently until just combined; be careful not to overmix. The batter should be thick but smooth.

          Fold in the chocolate chips (and nuts if using) until evenly distributed throughout the batter.

            Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. This allows room for the muffins to rise.

              Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. The tops should be golden brown.

                Remove the muffin tin from the oven and let it cool for 5 minutes. Then, transfer the muffins to a wire rack to cool completely.

                  Enjoy your delicious Pumpkin Chocolate Chip Muffins warm or at room temperature, perfect for breakfast or as a snack!

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins