- Preheat oven to 400°F. Line 12 muffin cups with muffin liners and spray with cooking spray. Set aside.
- In a large bowl, combine the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Incorporate the dry ingredients into the wet, stirring until well combined. Fold in the chocolate chips. Sprinkle with finishing sugar, if using.
- Scoop batter into prepared muffin tins, filing just over ⅔ of the way. Bake for 5 minutes at 425°F, then turn oven to 375°F and bake for an additional 15 minutes. Allow to cool slightly before serving!
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