Moist and fluffy pumpkin muffins studded with sweet chocolate chips, perfect for fall mornings or as a cozy snack.

Scale

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

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1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.

2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

3. In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.

4. Gradually stir dry ingredients into wet mixture until just combined. Do not overmix.

5. Fold in chocolate chips gently.

6. Spoon batter evenly into prepared muffin cups, filling about 3/4 full.

7. Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For extra flavor, sprinkle a few chocolate chips on top before baking.

Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.