Ingredients:

  • All-purpose flour — 2 cups (250 g)
  • Baking powder — 2 teaspoons (8 g)
  • Baking soda — 1 teaspoon (5 g)
  • Kosher or fine salt — 1/2 teaspoon (3 g)
  • Ground cinnamon — 2 teaspoons (approx. 4 g)
  • Ground ginger — 1/2 teaspoon (approx. 1 g)
  • Ground nutmeg — 1/4 teaspoon (approx. 0.5 g)
  • Ground cloves (optional) — 1/8 teaspoon (pinch)
  • Light brown sugar, packed — 3/4 cup (150 g)
  • Granulated sugar — 1/4 cup (50 g)
  • Large eggs — 2 (about 100 g without shells)
  • Pumpkin puree (canned or well-cooked & pureed fresh) — 1 cup (240 g)
  • Neutral oil (vegetable, canola, or light olive) — 1/3 cup (80 ml)
  • Milk (whole or 2%) — 1/4 cup (60 ml)
  • Vanilla extract — 1 teaspoon (5 ml)
  • Semi-sweet chocolate chips — 1 cup (170 g)
  • Optional topping: turbinado/coarse sugar — 1–2 tablespoons

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups. Place the oven rack in the middle position.
  2. In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until evenly distributed.
  3. Stir the light brown sugar and granulated sugar into the dry ingredients, breaking up any brown sugar clumps so the mixture is uniform.
  4. In a medium bowl, whisk the eggs until blended. Add pumpkin puree, neutral oil, milk, and vanilla extract, and whisk until smooth and uniform.
  5. Make a well in the dry ingredients and pour in the wet mixture. Gently fold with a rubber spatula until just combined; stop when the batter is homogeneous with a few small streaks acceptable.
  6. Gently fold in the semi-sweet chocolate chips. If the chips are warm and soft, chill briefly to prevent sinking.
  7. Portion the batter using a 1/4-cup measure or ice-cream scoop into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle coarse sugar on top if desired.
  8. Bake at 350°F (175°C) for 18–22 minutes, rotating the pan halfway through if your oven bakes unevenly. Muffins are done when tops spring back lightly and a toothpick inserted into the center comes out with a few moist crumbs.
  9. Let muffins cool in the tin for 5–7 minutes, then transfer to a wire rack to cool further. Serve warm or at room temperature.
  10. Store cooled muffins in an airtight container at room temperature for up to 2 days, refrigerate up to 5 days, or freeze individually wrapped for up to 3 months.