- 1 ½ cups all-purpose flour
- 1 cup canned pumpkin puree
- ½ cup sugar
- ½ cup brown sugar
- 1 tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 2 large eggs
- 1/3 cup vegetable oil
- ½ tsp vanilla extract
- ¾ cup chocolate chips
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
In another bowl, combine the canned pumpkin, eggs, vegetable oil, brown sugar, and white sugar. Stir until smooth and well incorporated. Add the vanilla extract and mix again.
Add the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix the batter to avoid dense muffins. Fold in the chocolate chips.
Spoon the batter evenly into the muffin tin, filling each cup about ¾ full. Sprinkle a few extra chocolate chips on top for added richness. Bake for 18-20 minutes.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature. Enjoy your pumpkin and chocolate muffins!