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As the crisp autumn air sweeps in and the leaves begin to change, there’s no better way to embrace the season than with the warm, inviting flavors of pumpkin and chocolate. Delightful pumpkin chocolate chip breakfast muffins are the perfect embodiment of fall: they are soft, flavorful, and incredibly versatile. Ideal for breakfast, brunch, or a cozy snack, these muffins combine the spicy essence of pumpkin pie with the sweet indulgence of chocolate.

Pumpkin Chocolate Chip Breakfast Muffins

Experience the joyful flavors of fall with delightful pumpkin chocolate chip breakfast muffins! These soft and flavorful treats are perfect for any time of day, combining warm spices, rich pumpkin, and sweet chocolate. This easy-to-follow recipe breaks down the ingredients and offers step-by-step instructions, making it accessible for bakers of all levels. Enjoy them fresh out of the oven or with a cup of coffee for a cozy autumn snack!
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Ingredients
  

1 ½ cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

½ cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil

2 large eggs

1 cup canned pumpkin puree (not pumpkin pie filling)

1 tsp vanilla extract

1 cup semi-sweet chocolate chips

Optional: ¼ cup chopped walnuts or pecans for added crunch

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.

    Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.

      Combine Sugars and Oil: In a separate bowl, mix granulated sugar, brown sugar, and vegetable oil until smooth.

        Add Ingredients: Beat in the eggs, then add the pumpkin puree and vanilla, stirring until fully incorporated.

          Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!

            Fold in Chocolate Chips: Gently fold in the chocolate chips (and nuts, if using) until evenly distributed throughout the batter.

              Fill Muffin Tins: Use a cookie scoop or spoon to fill each muffin cup about 2/3 full with batter.

                Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.

                  Cool: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                    Serve: Enjoy these muffins warm or at room temperature for breakfast or a delightful snack!

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins