Homemade Pumpkin Chocolate Chip Muffins

Soft, warmly spiced pumpkin muffins filled with chocolate chips, make an easy homemade breakfast or snack. A Fall favourite!

Makes: 12 muffins

Ingredients:

• 1¾ cups (219 g) all-purpose flour

• 1 teaspoon baking soda

• 1½ teaspoons ground cinnamon

• 1½ teaspoons pumpkin pie spice

• ¼ teaspoon ground ginger

• ½ teaspoon salt

• ½ cup (120 ml) vegetable oil or melted coconut oil

• ½ cup (100 g) granulated sugar

• ½ cup (100 g) packed light or dark brown sugar

• 1½ cups (340 g) canned pumpkin puree, not pumpkin pie filling

• 2 large eggs

• ¼ cup (60 ml) milk, dairy or non-dairy

• 1 cup (180 g) semi-sweet chocolate chips, optional

Instructions:

1. Preheat the oven to 425°F (218°C). Grease a 12-cup muffin pan or line it with muffin liners.

2. In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, ginger and salt.

3. In a separate bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk until smooth and combined.

4. Pour the wet mixture into the dry ingredients and gently mix just until no dry pockets of flour remain. Fold in the chocolate chips, if using.

5. Divide the batter between the prepared muffin cups, filling each one to the top.

6. Bake at 425°F for 5 minutes. Without opening the oven or removing the muffins, reduce the temperature to 350°F (177°C).

7. Continue baking for 16–17 minutes, or until a toothpick inserted into the centre comes out clean.

8. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.