Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Baking soda: 1 teaspoon (5g)
- Baking powder: 1 teaspoon (5g)
- Ground cinnamon: 1 teaspoon (2g)
- Ground nutmeg: 1/2 teaspoon (1g)
- Salt: 1/2 teaspoon (2g)
- Pumpkin puree: 1 cup (240g)
- Granulated sugar: 1 cup (200g)
- Brown sugar: 1/2 cup (100g)
- Eggs: 2 large
- Vegetable oil: 1/2 cup (120ml)
- Vanilla extract: 1 teaspoon (5ml)
- Chocolate chips: 1 cup (150g)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Grease muffin tins or line with paper liners.
- Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl.
- In a separate bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract.
- Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
- Fold in chocolate chips.
- Fill muffin tins about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in tins for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per muffin (1/8 of recipe):
* Calories: 300
* Fat: 15g
* Carbohydrates: 40g
* Protein: 5g
Dish Characteristics:
- Moist and fluffy
- Rich pumpkin flavor
- Sweetened with a hint of spice
- Loaded with chocolate chips
User Comments:
- "These muffins are the perfect fall treat! They're so moist and flavorful, and the chocolate chips add a nice sweetness."
- "I've made these muffins several times now, and they're always a hit. Everyone loves them!"
- "The pumpkin flavor is very prominent and delicious, but these muffins aren't too sweet."
Special Precautions and Tips:
- Do not overmix the batter, as this can result in tough muffins.
- If you do not have pumpkin puree, you can use canned pumpkin instead. Simply drain off any excess liquid before measuring.
- To make muffins gluten-free, substitute gluten-free flour for all-purpose flour.
- To make muffins dairy-free, use non-dairy milk in place of vegetable oil.
