1 cup pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 cup chocolate chips (optional)
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray to prevent sticking.
In a large mixing bowl, combine the pumpkin puree, vegetable oil, and sugar (or your choice of sweetener) and whisk until smooth.
Add the eggs one at a time, mixing well after each addition to ensure a homogenous batter.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined.
If you’re using chocolate chips or nuts, fold them in gently at this stage.
Use a muffin scoop or a spoon to fill the prepared muffin tin about 2/3 of the way full.
Bake in your preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the muffins to cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely before enjoying.
