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When preparing Pumpkin Chocolate Chunk Muffins, using the right utensils can make all the difference. A good quality whisk is essential for properly aerating your dry ingredients, ensuring a light and fluffy muffin texture. Opt for a medium-sized whisk that fits comfortably in your mixing bowl. Additionally, a sturdy rubber spatula is your best friend for mixing and folding in ingredients without overworking the batter. Its flexibility allows you to scrape down the sides of the bowl and ensure everything is well combined, which is crucial for achieving the perfect muffin.

Pumpkin Chocolate Chunk Muffins

Celebrate the flavors of fall with these scrumptious Pumpkin Chocolate Chunk Muffins, perfect for cozy mornings or as a sweet snack. Combining the rich taste of pumpkin with chocolate chunks and warm spices, these muffins offer a delightful twist on seasonal baking. Packed with nutritional benefits, this recipe is simple enough for beginners while providing a satisfying treat for everyone. Enjoy them fresh from the oven with a cup of coffee or share them with friends. Happy baking!
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Ingredients
  

1 ½ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

½ cup granulated sugar

½ cup brown sugar, packed

2 large eggs

1 cup canned pumpkin puree (not pumpkin pie filling)

½ cup vegetable oil (or melted coconut oil)

1 tsp vanilla extract

1 cup chocolate chunks (semi-sweet or dark)

Optional: ¼ cup chopped walnuts or pecans

Instructions
 

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

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

      Combine Wet Ingredients: In another bowl, mix the granulated sugar, brown sugar, and eggs until well combined. Add the pumpkin puree, vegetable oil, and vanilla extract, then stir until smooth.

        Combine Mixtures: Gradually add the dry ingredients to the wet ingredients. Stir until just combined; be careful not to overmix. The batter may be a bit lumpy but that’s okay.

          Fold in Chocolate: Gently fold in the chocolate chunks and, if using, the chopped nuts until evenly distributed throughout the batter.

            Fill Muffin Tins: Using a cookie scoop or spoon, divide the batter evenly among the muffin cups, filling each about 2/3 full.

              Bake: Place the muffin tray in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

                Cool Down: Once baked, remove from the oven and allow muffins to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.

                  Serve and Enjoy: Enjoy them warm or at room temperature!

                    Prep Time, Total Time, Servings: 15 mins | 30 mins | About 12 muffins