Soft muffins with sweet potato, pumpkin, and chocolate chips. Perfect warm for breakfast or on-the-go.
# The Ingredients You'll Need:
→ Vegetables
01 - 1 cup mashed sweet potato (about 1 medium, roasted and cooled)
02 - 1 cup pumpkin purée (canned or homemade)
→ Wet Ingredients
03 - 2 large eggs
04 - 1/2 cup unsalted butter, melted and cooled
05 - 1/2 cup whole milk
06 - 1 teaspoon vanilla extract
→ Sweeteners
07 - 3/4 cup light brown sugar, packed
→ Dry Ingredients
08 - 2 cups all-purpose flour
09 - 1 1/2 teaspoons baking powder
10 - 1/2 teaspoon baking soda
11 - 1/2 teaspoon salt
12 - 1 1/2 teaspoons ground cinnamon
13 - 1/2 teaspoon ground nutmeg
14 - 1/4 teaspoon ground ginger
15 - 1/8 teaspoon ground cloves
→ Add-ins
16 - 1 cup semi-sweet chocolate chips
# Step-by-Step Instructions:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together mashed sweet potato, pumpkin purée, eggs, melted butter, whole milk, vanilla extract, and brown sugar until the mixture is smooth and homogeneous.
03 - In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves.
04 - Gradually add the dry mixture to the wet ingredients, stirring gently with a rubber spatula until just combined. Do not overmix; stop once no visible dry spots remain.
05 - Fold in the chocolate chips until evenly distributed throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
07 - Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin emerges clean or with a few moist crumbs.
08 - Let muffins cool in the pan for 5 minutes before transferring to a wire cooling rack to cool completely.
