Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with liners or grease well.
- In a large bowl, whisk together flour, both sugars, baking soda, baking powder, salt, and pumpkin pie spice.
- In a separate bowl, whisk together pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually stir wet mixture into dry ingredients until just combined. Do not overmix; a few lumps are okay.
- Gently fold in chocolate chips and oats (if using) until evenly distributed.
- Fill muffin cups about 2/3 full with batter.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
Use dark chocolate chips for a richer flavor. You can substitute oil with applesauce or Greek yogurt to reduce fat. For extra texture, fold in oats or chopped nuts. These muffins freeze beautifully and reheat well in the microwave.