1 cup canned pumpkin puree
1/3 cup vegetable oil
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 cup chocolate chips
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a large mixing bowl, combine the pumpkin puree, vegetable oil, brown sugar, granulated sugar, and eggs. Whisk together until well combined and smooth.
In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and a dash of salt.
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix. The batter should be slightly lumpy.
Gently fold in the chocolate chips until evenly distributed throughout the batter.
Using a cookie scoop or spoon, distribute the batter evenly into the prepared muffin tins, filling each cup about two-thirds full.
Place the muffin tin into the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
