[Standard Size White Cupcake Liners – Non-Stick, Greaseproof, Food-Safe](https://images.openai.com/static-rsc-4/7bAscqNz2Tn2WgAYqHCWRaf76qfC1x-azMF93MfB-0dm7pydaUk7s2ex4tFGf7pgB12t0khPBR1454BhZEZhaTu-9p3mRxZiNk6zwKR-Ql9NQs4iEXwQSQhAAVDXt9hoDMc5-0ySCxwjxLIeP8LBinBg1ZzkOiE6E7g?purpose=inline)

1. Preheat the Oven and Prepare the Muffin Pan

Preheat the oven to 425°F (220°C). Position a rack in the center of the oven.

Line a standard 12-cup muffin pan with paper liners. Make sure the oven is fully preheated before adding the batter, since the initial high heat helps create a stronger rise.

[Best Carrot Cake Recipe - How To Make Carrot Cake](https://images.openai.com/static-rsc-4/1To1ilr8T6zeLrcKQ3vARYs1kN4wNryWSRlsNBfEB8z4r3yzY-sNYbP6tlXs1mJ218J2VzlgmiQq7dh7xx3oryPxSOfVagy4CK3JbvkUMQ2OdDxJ-ilZaTEzfdRjWBOoCGq8FCX7SKcnFOoSQOdqCzAHsiWbXxg2YVDducvhY?purpose=inline)

2. Combine the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

Mix until the spices and leavening agents are evenly distributed. The flour mixture should have a uniform pale beige color without visible pockets of cinnamon or baking powder.

[Whole Wheat Pumpkin Muffins - Marathons & Motivation](https://images.openai.com/static-rsc-4/rkYN7EZK82ZreWQRLOMn0K4nKJ60m7AVNT8aAjQ47kwoabHQePyt4McB06fVGT1S-1uHTUMxXgBgdyzXHqmn00G2dm4d6yk4C34agc8eZWpMvaOb16gs95odFBfZL9uVZph2FtlnwAkrjhwI1WerlDuOd6uJMwq1sKVny9RfE?purpose=inline)

3. Whisk the Wet Ingredients

In a separate large bowl, combine the pumpkin puree, eggs, vegetable oil, light brown sugar, granulated sugar, and vanilla extract.

Whisk for about 1 minute, or until the mixture looks smooth, glossy, and evenly orange. Break up any brown sugar lumps so they do not remain in the finished muffins.

[Pumpkin Chocolate Chip Muffins — Laura's Bake Lab](https://images.openai.com/static-rsc-4/-UJ2ebbWbHfbsztuETzO0wsIrc6w0ON2cVF7hTEATGZeUwyz2mDDuvrlNXW2CbyA4tONBOk66dP9UeQe53bTo1zGfluV6qsRSCwqmEszF3bUYH7x1Ij8dlddJGzb43l6YJoeGkV4f02BLo2nPAhowuGpAd-ZBJM4DmfuA?purpose=inline)

4. Combine the Wet and Dry Mixtures

Add the dry ingredients to the pumpkin mixture: Using a silicone spatula, gently fold until the flour is just incorporated. The batter should be thick, soft, and scoopable rather than runny.

A few small lumps are normal: Stop mixing once no dry flour remains. If the batter looks slightly uneven, resist the temptation to keep stirring; excessive mixing can make the muffins tough.

[Pumpkin muffin batter with chocolate chips ready to be mixed in](https://images.openai.com/static-rsc-4/jymGeqXydzUzdXqrWATlCGhfSAG-gA2wKj8jp4j3DKaD9KT74Cwm-juMZ4kj5VYeV14PExdCr68xrpsFZyJClAmw-oEd1uGLu7YBOY7ZqbZ3QMpkcyEUCof3NhPWJTlPxYTeyC1Uu8FcHcDkLQL2YxOI4FgnvojTSchVcVie8NBRWMcLZSS7apACCN3uGT0?purpose=inline)

5. Fold in the Chocolate Chips

Add 3/4 cup (about 128 g) of the semi-sweet chocolate chips to the batter.

Fold gently a few times until the chips are distributed throughout. Reserve the remaining 1/4 cup (about 42 g) for the muffin tops.

The batter should hold its shape briefly when lifted with a spoon.

[Pumpkin chocolate chip muffin batter ready to bake](https://images.openai.com/static-rsc-4/vAwbhR3C-TQdGOUksgYxyba7iTMOe2kYKvFxGh63fNzsWK5lvwCS96WuthZ3OUQb1NaggtkaqwNHfcE5NEa0pjZoYzJKPIHjllE494RmvPZ4h4KKwqf9IfHHYu2LYZ7Lo-iSxJTupUGVj2qyCTtepXtzwvchck2gNAWzGc88ulsCRK8QGF8V9cqp1xjdTy?purpose=inline)

6. Fill the Muffin Cups

Divide the batter evenly among the 12 prepared muffin cups, filling each approximately three-quarters to nearly full, depending on the depth of the pan.

Scatter the reserved chocolate chips over the tops, pressing them very lightly into the surface so they stay in place as the muffins rise.