Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree (not pie filling)
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs, room temperature
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup peeled and finely diced apples (Honeycrisp or Granny Smith)
- 1/2 cup fresh blueberries
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 425°F (218°C). Line a standard 12-count muffin tin with paper liners or grease them thoroughly with non-stick spray. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Ensure there are no large lumps of flour or spice. In a separate medium bowl, whisk the pumpkin puree, oil, eggs, milk, and vanilla extract until the mixture is smooth and well combined.
- Make a well in the center of the dry ingredients and pour in the wet pumpkin mixture. Use a rubber spatula to gently fold the ingredients together until just combined; do not overmix, as this leads to tough muffins. Gently fold in the diced apples, blueberries, and chocolate chips. Divide the batter evenly among the 12 muffin cups, filling them all the way to the top. Place the tin in the oven and bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 15-17 minutes or until a toothpick comes out clean.
- Allow the muffins to cool in the pan for about 5 to 10 minutes. This helps the structure set so they do not fall apart when you remove them. Carefully transfer the muffins to a wire cooling rack to cool completely, or serve them warm with a pat of salted butter. For a beautiful presentation, you can sprinkle a few extra chocolate chips or a dusting of cinnamon sugar on top while they are still hot.
- Cook Time: 37 minutes