Ingredients
Units
Scale
For Pumpkin Muffins
- 125 grams (1 Cup) All-Purpose Flour
- 3/4 Teaspoon Baking Powder
- 1/4 Teaspoon Baking Soda
- 2 Teaspoons Pumpkin Pie Spice
- 1/2 Teaspoon of Salt
- 66 grams (1/3 cup) Brown Sugar
- 66grams (1/3 cup) Granulated Sugar
- 8oz (1 cup) Pumpkin Puree (not pumpkin pie filling)
- 1 Large Egg, at room temp.
- 2 Teaspoons Vanilla Extract
- 2oz (1/4 cup) Vegetable Oil
- 1/2 cup Chocolate Chips
Instructions
- Preheat oven to 415C/ 212C and grease a muffin/cupcake pan and set aside.
- In a medium sized bowl combine flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
- In a large bowl combine sugars, pumpkin puree, eggs, vanilla, and vegetable oil until fully combined. Gently fold dry ingredients into the wet ingredients, when half way mixed in gently fold in the chocolate chips, do not overmix. Using a large cookie scoop, scoop the batter evenly into a muffin pan, don't be afraid to fill them to the top.
- Bake for 5 minutes then reduce oven temperature to 350F/180C and bake for an additional 12-15 minutes or until a toothpick inserted in comes out clean. Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Store leftovers in an air-tight container for up to 3 days.
- Prep Time: 5
- Cook Time: 20
- Category: Breakfast
- Method: Bake
- Cuisine: American
