Pumpkin Chocolate Chip Muffins Ready in 30 Min

Instructions:

1. Preheat your oven to 375°F (190°C). In your large bowl, whisk together the 1 cup (225g) pumpkin puree, 2 large eggs, 1/2 cup (120ml) neutral oil, both sugars, and the vanilla extract until the mixture looks glossy and smooth.
2. In a medium bowl, whisk the 1 3/4 cups (210g) flour, baking soda, baking powder, sea salt, and pumpkin pie spice. Gently tip the dry mix into the wet base until only a few streaks of white remain. Note: Over mixing at this stage will make the muffins tough.
3. Toss in your 1 cup (170g) semi sweet chocolate chips and 1/2 cup (60g) chopped pecans. Use large, sweeping motions with your spatula to distribute them until the dough texture is uniform.
4. Divide the batter evenly among the 12 lined muffin cups. Fill them about 3/4 of the way to the top until the batter is level and heavy in the liners.
5. Place the tin in the center of the oven. Bake for 20 minutes. At the 15 minute mark, rotate the pan until the tops are beginning to dome and brown.
6. Check for doneness by gently pressing the center of a muffin. It should spring back immediately until it feels firm but yielding. Note: A toothpick should come out with a few moist crumbs, but no wet batter.
7. Let the muffins sit in the hot pan for exactly 5 minutes. This allows the internal steam to finish setting the crumb until the edges pull slightly away from the liners.
8. Transfer the muffins to a wire rack to cool completely. This prevents the bottoms from becoming soggy until the chocolate chips have fully reset.