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.
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.
Madagascar Bourbon Pure Vanilla Extract
