These pumpkin chocolate chip muffins are moist and delicious and super easy to make with canned pumpkin.
Ingredients
- white sugar: 0.75 cup
- vegetable oil: 0.25 cup
- eggs: 2 piece
- canned pumpkin: 0.75 cup
- water: 0.25 cup
- ½ cups all-purpose flour: 1 piece
- baking powder: 0.75 tsp
- baking soda: 0.5 tsp
- ground cinnamon: 0.5 tsp
- ground nutmeg: 0.25 tsp
- ground cloves: 0.25 tsp
- salt: 0.25 tsp
- semisweet chocolate chips: 0.5 cup
Metric Conversion
Stages of cooking
-
Gather all ingredients. Dotdash Meredith Food Studios
-
Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
-
Whisk sugar, oil, and eggs together in a medium bowl. Stir in pumpkin and water until well blended. Dotdash Meredith Food Studios
-
Mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in a separate bowl. Dotdash Meredith Food Studios
-
Add pumpkin mixture into flour mixture and stir just to combine, being careful not to overmix. Gently stir in chocolate chips. Dotdash Meredith Food Studios
-
Fill muffin cups 2/3 full with batter. Dotdash Meredith Food Studios
-
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
-
Enjoy! DOTDASH MEREDITH FOOD STUDIOS
