Fall is never complete without the sweet aroma of spiced pumpkin baking in the oven, that’s why I love my Pumpkin Chocolate Chip Muffins. I can always depend on spices like cinnamon, cloves, nutmeg and ginger – they always work so well together and these little guys are a great example of just that.
When you bake these yummies at home, I encourage you to add nuts, more chocolate chips or anything you like really to make it your own. It’s pretty darn good as is, but if I could add to it, I would consider incorporating pecans and maybe try these muffins with brown sugar. If you explore different ingredients, please comment about your delish updates.
- 3 cups white sugar
- 1 (15 oz) can pumpkin puree
- 1 cup vegetable oil
- 2/3 cup water
- 4 eggs
- 3 1/2 cups all-purpose flour
- 1 tbsp ground cinnamon
- 1 1/2 tsp ground nutmeg
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 1/2 cups semisweet chocolate chips, coarsely chopped
- Preheat oven to 350 degrees F and line a muffin pan with cupcake liners. Set aside.
- In a bowl, beat the sugar, pumpkin, oil, water and eggs together until smooth. Whisk in the flour, cinnamon, nutmeg, ginger, cloves, baking soda and salt until thoroughly combined. Fold in the chocolate chips with a spatula.
- Fill the lined muffin pans with batter half full and bake for 22-25 minutes or until an inserted toothpick comes out clean. Transfer the muffins to a rack to cool completely.