Pumpkin Muffins

Nothing screams fall quite like the smell of fresh baked pumpkin muffins wafting through the house. And lucky for you, we’ve got not one, but two delicious pumpkin muffin recipes to share!

First up, we have a recipe for Pumpkin Chocolate Chip Muffins. These muffins are the perfect combination of moist pumpkin and decadent chocolate chips. Here’s how to make them:

Pumpkin Chocolate Chip Muffins

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup pumpkin puree
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 375°F. Line a muffin tin with paper liners or spray with non-stick cooking spray.
2. In a medium bowl, combine the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
3. In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
5. Scoop the batter into the prepared muffin tin, filling each muffin cup about 2/3 of the way full.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Now, if you’re looking for something a little more classic, try our recipe for Best Ever Pumpkin Muffins. These muffins are moist, fluffy, and perfectly spiced. Here’s how to make them:

Best Ever Pumpkin Muffins

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F. Line a muffin tin with paper liners or spray with non-stick cooking spray.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
3. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Scoop the batter into the prepared muffin tin, filling each muffin cup about 2/3 of the way full.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

There you have it – two delicious pumpkin muffin recipes that are perfect for fall. Whether you’re a chocolate lover or a classicist, these muffins are sure to become a staple in your fall baking repertoire. Happy baking!