Triple Chip Pumpkin Muffins

three types of chocolate chips to make these pumpkin muffins to die for

Ingredients

Pour the batter into the prepared loaf pan. Bake for 20 minutes.

1 and 3/4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

3/4 teaspoon salt

2 large eggs, at room temperature

3/4 cup granulated sugar

1/2 cup packed light or dark brown sugar

1 and 1/2 cups pumpkin puree (canned or fresh)

1/2 cup vegetable oil, canola oil, or melted coconut oil

1/4 cup orange juice

2/3 cup semi-sweet chocolate chips

1. Adjust the oven rack to the lower third position and preheat the oven to 350°F degrees. Spray pan. Set aside.

2. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined.

3. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not over mix. Gently fold in the chocolate chips.

4. Pour the batter into the prepared loaf pan. Bake for 20 minuets.