Ingredients

  • ¼ cup granulated white Sugar
  • 1 cup light Brown Sugar, packed
  • ½ cup Vegetable Oil
  • 1 tsp. Vanilla Extract
  • 2 large Eggs, room temperature
  • 15 oz. (1 can) Pumpkin Puree
  • 2 cups All-Purpose Flour
  • 1 tsp. Baking Powder
  • ½ tsp. Salt
  • 1½ tsp. Ground Cinnamon
  • ½ tsp. Ground Nutmeg
  • ½ tsp. Ground Ginger
  • ¼ tsp. Ground Cloves
  • ¼ tsp. Ground All-Spice
  • 1½ tsp. Ground Cardamom
  • 1½ cups Chocolate Chips, (dark or semi-sweet)
Instructions

  1. Heat the oven to 375℉ and grease a 12-cup muffin tin (or use paper liners).
  2. Add the ¼ cup granulated sugar, 1 cup packed light brown sugar, ½ cup oil, 1 teaspoon vanilla, and 2 large eggs to a large bowl and whisk until combined. Add the can of pumpkin puree and stir until incorporated.
  3. In a separate bowl, add the 2 cups all purpose flour, 3 teaspoon pumpkin pie seasoning, 1 teaspoon baking soda, ½ teaspoon salt, and 1 ½ ts ground cardamom. Whisk well to combine. Slowly add the dry ingredients to the wet ingredients and stir well until just combined. Gently fold in the 1 ½ cups chocolate chips.
  4. Evenly divide the batter among the 12 muffin cups. Bake for 25 minutes, or until a toothpick or clean knife inserted into the top of one of the muffins comes out clean. Allow the pumpkin muffins to cool in the pan for about 15 minutes before removing them from the muffin tin.
  5. Store muffins in an airtight container at room temperature for up to 3 days.
Notes

  • Don't overmix the batter. Mixing until just combined will help to keep these muffins light and fluffy.

  • Use room temperature eggs for a smoother texture and a fluffier muffin.

  • Be sure to use pumpkin puree - NOT pumpkin pie filling.

  • Store for 3 days at room temperature in an airtight container, or freeze for up to three months.