Ingredients:

  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp fine sea salt
  • 1 ½ tbsp pumpkin pie spice
  • 1 can (15 oz / 425g) pumpkin puree
  • 2 large eggs, room temperature
  • ½ cup (100g) granulated sugar
  • ¾ cup (150g) dark brown sugar, packed
  • ½ cup (120ml) vegetable oil
  • 1 tsp pure vanilla extract
  • 1 ½ cups (255g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners and lightly spray the top of the pan with non-stick spray to prevent the domes from sticking.
  2. In a large bowl, whisk together the pumpkin puree, granulated sugar, dark brown sugar, oil, eggs, and vanilla extract. Whisk vigorously for 1 minute until the mixture is glossy and smooth.
  3. Sift the flour, baking soda, baking powder, salt, and pumpkin pie spice directly over the wet ingredients. Fold using a silicone spatula until just combined, ensuring you do not overmix.
  4. Fold in the chocolate chips. Divide the batter evenly among the 12 muffin cups, filling them to the top.
  5. Bake at 425°F for 5 minutes, then, without opening the oven door, reduce the heat to 350°F (175°C) and bake for an additional 13-17 minutes until a toothpick comes out clean.