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- 1 cup pure pumpkin puree - 1/2 cup vegetable oil (or melted coconut oil) - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup chocolate chips - Optional: 1/2 cup chopped nuts (walnuts or pecans)

Pumpkin Chocolate Chip Muffins

Celebrate the flavors of fall with these Spiced Pumpkin Chocolate Chip Muffins, a perfect blend of warm spices and rich chocolate. Made with pure pumpkin puree, these delicious muffins bring comfort and nutrition, making them ideal for breakfast, snacks, or even dessert. Follow our easy step-by-step guide to bake a batch that will fill your home with a cozy aroma. Enjoy them fresh from the oven or store for later, and discover your new favorite seasonal treat!
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Ingredients
  

1 cup pure pumpkin puree (canned or fresh)

1/2 cup vegetable oil or melted coconut oil

1 cup brown sugar, packed

1/2 cup granulated sugar

3 large eggs

1 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/2 tsp salt

1 cup semi-sweet chocolate chips

Optional: 1/2 cup chopped nuts (walnuts or pecans)

Instructions
 

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

    Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, vegetable oil, brown sugar, and granulated sugar. Mix until well incorporated. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

      Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

        Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring just until the flour is incorporated. Be careful not to over-mix; a few lumps are okay.

          Add Chocolate Chips: Fold in the chocolate chips and nuts if you’re using them, ensuring they are evenly distributed throughout the batter.

            Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cavity about 2/3 full.

              Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

                Cool Down: Once baked, remove from the oven and let the muffins cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.

                  Serve & Enjoy: These muffins are best enjoyed warm, but can also be stored in an airtight container for up to 4 days. Perfect with a cup of coffee or tea!

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins