1 cup pumpkin puree
1/2 cup sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 eggs
1 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup chocolate chips
Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Mix Wet Ingredients: In a large bowl, mix together the pumpkin puree, vegetable oil, sugar, brown sugar, and eggs until smooth.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt until well combined.
Combine Wet and Dry: Gradually fold the dry ingredients into the wet ingredients until just combined. Do not over-mix!
Add Chocolate Chips: Gently fold in the chocolate chips until evenly distributed throughout the batter.
Fill Muffin Tin: Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake: Place in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
