Name: Pumpkin Chocolate Chip Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: ¾ cup white sugar; 2 large eggs; ¼ cup vegetable oil; ¾ cup canned pumpkin puree; ¼ cup water; 1 ½ cups all-purpose flour; ¾ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ¼ teaspoon salt; ½ cup semisweet chocolate chips

Instructions

8 steps

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan, or line with paper liners.

Whisk sugar, eggs, and oil together in a medium bowl. Stir in pumpkin and water until well combined.

Mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in a large bowl.

Stir pumpkin mixture into flour mixture until just combined; do not overmix. Fold in chocolate chips.

Divide batter evenly among muffin cups, filling each about 2/3 full.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Cook's Note: You can use up to 1 cup chocolate chips. Try milk or white chocolate chips for a sweeter flavor.

This recipe can also be used to make 36 mini muffins. Bake for 10 to 14 minutes.

Progress

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