Close
Ingredients
| 3/4 cup | pumpkin puree |
| 3/4 cup | sugar, granulated |
| 1/2 cup | oil, vegetable |
| 2 | eggs, large, room temperature |
| 2 teaspoons | vanilla extract |
| 1 1/3 cups | flour, all-purpose |
| 3/4 teaspoon | baking powder |
| 1 teaspoon | baking soda |
| 1 teaspoon | cinnamon |
| 1/2 teaspoon | nutmeg |
| 1/2 teaspoon | ginger |
| 1/4 teaspoon | cloves |
| 1/2 teaspoon | salt |
| 1 1/2 cups | Ghirardelli Semi-Sweet Chips or Grand Chips |
| sprinkle | finishing sugar, if desired |
Directions
- Preheat oven to 400°F. Line 12 muffin cups with muffin liners and spray with cooking spray. Set aside.
- In a large bowl, combine the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Incorporate the dry ingredients into the wet, stirring until well combined. Fold in the Ghirardelli Semi-Sweet Chocolate Chips (or Ghirardelli Grand Chocolate Chips). Sprinkle with finishing sugar, if using.
- Scoop batter into prepared muffin tins, filing just over ⅔ of the way. Bake for 5 minutes at 425°F, then turn oven to 375°F and bake for an additional 15 minutes. Allow to cool slightly before serving!
*Note - this recipe and photography were created by Broma Bakery
