Pumpkin muffins are one of my favorite fall treats. I like that this recipe uses a whole can of pumpkin.
Preheat the oven to 375 and prepare a muffin pan with liners or spray.
In a medium bowl, mix together the wet ingredients:
1 c. sugar
1/2 c. brown sugar
2 eggs
1 t. vanilla
15 oz. can of pumpkin
1/2 c. oil
In a separate bowl, mix the dry ingredients:
1 3/4 c. flour
1 t. baking soda
1/2 t. salt
2 t. cinnamon
1/4 t. nutmeg
1/4 t. ginger
1 c. chocolate chips
3/4 c. chopped walnuts
Make a well in the dry ingredients and stir in the wet ingredients until just combined. Fill the muffin cups 2/3 of the way full. Bake at 375 for 19-21 minutes.
Pumpkin muffins are especially delicious warm. I think they’re even better the next day when reheated so the chocolate chips get melty again.
Find more muffins and quick breads here.
