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As the crisp air of autumn settles in and leaves begin to turn golden, the unmistakable aroma of pumpkin spice fills the atmosphere, signaling the return of a beloved seasonal favorite. This delightful blend of cinnamon, nutmeg, and ginger not only evokes cozy memories of sweater-clad strolls through pumpkin patches but also inspires an array of culinary creations that celebrate the season. One such treat that perfectly encapsulates the essence of fall is the Pumpkin Spice Delight Muffins. These muffins not only embrace the classic flavors of pumpkin spice but also introduce a rich chocolatey twist, making them an indulgent yet comforting option for any occasion.

Baked Pumpkin Chocolate Chip Muffins

Fall in love with the flavors of autumn by baking Pumpkin Spice Delight Muffins! These moist muffins blend the rich taste of pumpkin puree with the warmth of pumpkin spice and a delightful chocolate twist. Perfect for breakfast, snacks, or cozy gatherings, they’re easy to make and pack a nutritional punch with wholesome ingredients. Discover how to create these delicious treats and enjoy a taste of fall in every bite!
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Ingredients
  

1 cup canned pumpkin puree

½ cup vegetable oil or melted coconut oil

1 cup brown sugar, packed

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

1 cup semi-sweet chocolate chips

Optional: ¼ cup chopped nuts (e.g., walnuts or pecans)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it with non-stick spray to ensure easy removal after baking.

    Mix Wet Ingredients: In a large mixing bowl, combine the canned pumpkin puree, vegetable oil (or melted coconut oil), packed brown sugar, granulated sugar, large eggs, and vanilla extract. Use a whisk to blend the ingredients together until the mixture is smooth and well incorporated.

      Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Make sure to break up any lumps and mix the dry ingredients thoroughly for an even flavor.

        Combine Wet and Dry: Gradually add the dry mixture to the pumpkin mixture. Use a spatula to fold the ingredients together gently. Be cautious not to overmix; stop once the flour is just combined. At this point, stir in the chocolate chips and chopped nuts, if using, ensuring they are evenly distributed.

          Fill Muffin Cups: Using a scoop or a spoon, fill each muffin cup in the prepared tin about three-quarters full. This allows the muffins to rise beautifully without spilling over.

            Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. They’re done when a toothpick inserted into the center comes out clean, with minimal crumbs attached.

              Cool: After baking, remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. Then, gently transfer the muffins to a wire rack to cool completely.

                Serve: These delightful pumpkin chocolate chip muffins can be enjoyed warm or at room temperature. They make a perfect breakfast treat or a cozy afternoon snack!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 12 muffins