Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Wet Ingredients
- 1 (15-ounce) can pumpkin puree (about 1¾ cups)
- ¾ cup granulated sugar
- ½ cup light brown sugar (packed)
- ½ cup neutral oil (such as canola, vegetable, avocado, sunflower, or grapeseed oil)
- 2 large eggs (at room temperature)
- 2 teaspoons vanilla extract
- ¼ cup whole milk (or low-fat milk, plant-based milk)
Other
- 1½ cups semi-sweet chocolate chips (divided)
Instructions
- Prepare the oven and muffin pan: Preheat your oven to 425°F (220°C). Line a standard 12-cup muffin pan with paper liners or lightly grease each cup to prevent sticking.
- Combine the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, kosher salt, cinnamon, ginger, cloves, and nutmeg until they are evenly combined and aromatic.
- Mix the wet ingredients: In a separate large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, neutral oil, eggs, vanilla extract, and milk until the mixture is smooth and well incorporated.
- Make the muffin batter: Pour the wet mixture into the bowl with the dry ingredients. Using a rubber spatula, gently fold the two mixtures together just until a few small streaks of flour remain. Be careful not to overmix to ensure tender muffins.
- Add the chocolate chips: Gently fold 1¼ cups of the semi-sweet chocolate chips into the batter, reserving the remaining ¼ cup to sprinkle on top later.
- Fill the muffin pan: Evenly divide the batter among the 12 prepared muffin cups, filling each nearly to the top. Sprinkle the reserved chocolate chips over the tops of each muffin.
- Bake at high heat: Place the muffin pan in the preheated oven and bake at 425°F for 5 minutes to give the muffins a nice rise and a golden start.
- Lower heat and finish baking: Without opening the oven door, reduce the temperature to 350°F and continue baking for an additional 15-20 minutes. The muffins are done when they are tall, golden, and a toothpick inserted into the center comes out with just a few moist crumbs.
- Cool: Let the muffins cool in the pan for 5 minutes to set. Then carefully transfer them to a wire rack to cool completely or serve warm.
Notes
- You can substitute plant-based milk like almond or oat milk for a dairy-free option.
- Make sure eggs are at room temperature for better incorporation and rise.
- Do not overmix the batter to avoid dense muffins.
- For extra moist muffins, you can add a tablespoon of unsweetened applesauce or Greek yogurt.
- Store baked muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
