Pumpkin-Chocolate Chip Muffins

Ingredients

  • 1¾ cups all-purpose flour (or gluten-free flour blend) 
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves 
  • 1 teaspoon baking soda 
  • ½ teaspoon salt 
  • ¾ cup sugar 
  • ½ cup brown sugar, packed 
  • 1 can pumpkin puree (15-ounce) – do not use pumpkin pie filling
  • ½ cup vegetable oil 
  • ¼ cup milk (any fat content is fine) 
  • 2 eggs 
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract 
  • ¾ cup semisweet chocolate chips 

Directions

Preheat the oven to 350°F with a rack in the lower third. Coat the wells of a standard size muffin pan with nonstick spray and set aside. 

Whisk the flour, spices, baking soda, and salt together in a large bowl. In a second bowl whisk together the eggs, sugar, brown sugar, pumpkin, oil, milk, and vanilla until blended. Pour the wet ingredients into the dry ingredients and gently mix until blended (a few lumps are fine; do not over mix). Fold in the chocolate chips.  

Scoop the batter into the prepared muffin pan, filling each about 2/3 full. Bake the muffins until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven and let cool for 10 minutes, then remove the muffins from the pan. Serve warm or at room temperature.

  • 220 grams all-purpose flour (or gluten-free flour blend) 
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves 
  • 1 teaspoon baking soda 
  • ½ teaspoon salt 
  • 150 grams sugar 
  • 100 grams brown sugar, packed 
  • 425 grams pumpkin puree (15-ounces) – do not use pumpkin pie filling
  • 120 ml vegetable oil 
  • 60 ml milk (any fat content is fine) 
  • 2 eggs 
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract 
  • 138 grams semisweet chocolate chips 

Directions

Preheat the oven to 177°C with a rack in the lower third. Coat the wells of a standard size muffin pan with nonstick spray and set aside. 

Whisk the flour, spices, baking soda, and salt together in a large bowl. In a second bowl whisk together the eggs, sugar, brown sugar, pumpkin, oil, milk, and vanilla until blended. Pour the wet ingredients into the dry ingredients and gently mix until blended (a few lumps are fine; do not over mix). Fold in the chocolate chips.  

Scoop the batter into the prepared muffin pan, filling each about 2/3 full. Bake the muffins until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven and let cool for 10 minutes, then remove the muffins from the pan. Serve warm or at room temperature.

  • 15 minprep

  • 20 mincook

  • 12muffins

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract