Leave the mixer unplugged today and whip up a batch of these simple, rich muffins in under an hour. It's an easy adaptable recipe, so you can play around with different additions like nuts or dried fruit.
- 219 grams (1 + 3/4 cups) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 120 ml (1/2 cup) vegetable oil
- 100g (1/2 cup) granulated sugar
- 67g (1/3 cup) packed brown sugar
- 340g (1+ 1/2 cups) canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs (room temp)
- 60ml milk (1/4 cup)
- 180g (1 cup) semi-sweet chocolate chips
Preheat oven to 425°F and spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes approximately 30 mini muffins. If making mini muffins, skip the initial high temperature and bake at 350° for 10–13 minutes or until a toothpick cake tester inserted in the center comes out clean.
In a large mixing bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt. Make a well in the dry ingredients.
In a medium mixing bowl, whisk the oil, sugars, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the well in the dry ingredients. With a baking spatula, gently fold until no flour pockets are visible Over mixing results in a tough muffin.
Gently fold in chocolate chips and spoon the batter into the liners or greased muffin pan and fill to the top.
Bake for 5 minutes at 425°F. The initial high heat makes for a higher rise.
Reduce heat to 350°F and bake for an additional 15-17 minutes (depending on your oven) or until a toothpick or cake tester inserted in the centre comes out clean.
Allow the muffins to cool for 10 minutes in the muffin pan before enjoying.
Cover tightly and store in an airtight container at room temperature for up to five days.