Ingredients:

  • 1.75 cups (218g) all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1 cup (245g) pumpkin puree
  • 0.5 cup (100g) granulated white sugar
  • 0.5 cup (100g) light brown sugar, packed
  • 0.5 cup (120ml) neutral vegetable oil
  • 2 large eggs
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or lightly grease the cups with non-stick spray.
  2. In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice until well combined and clump-free.
  3. In a separate large bowl, whisk the pumpkin puree, granulated sugar, and brown sugar until smooth. Add the eggs, oil, and vanilla extract, whisking vigorously until the mixture is fully emulsified.
  4. Gently pour the dry ingredients into the wet mixture. Using a silicone spatula, fold the batter until just combined; stop as soon as no dry flour streaks remain to avoid a tough texture.
  5. Fold in the 1 cup of semi-sweet chocolate chips until evenly distributed.
  6. Divide the batter evenly among the 12 muffin cups, filling each approximately 3/4 full. Optionally sprinkle extra chocolate chips on top.
  7. Bake for 20 to 25 minutes. The muffins are done when the tops spring back when touched and a toothpick inserted into the center comes out clean.
  8. Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.