# What You'll Need:
→ Vegetables
01 - 1 cup mashed sweet potato (approximately 1 medium sweet potato, 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
# How to Make It:
01 - Preheat oven to 350°F. Arrange paper liners in a 12-cup muffin tin or lightly grease the cavities.
02 - Whisk together mashed sweet potato, pumpkin purée, eggs, melted unsalted butter, whole milk, vanilla extract, and packed light brown sugar in a large mixing bowl until the mixture is smooth.
03 - In a separate bowl, whisk all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves to evenly distribute the leaveners and spices.
04 - Gradually add the dry ingredient mixture into the wet ingredients, stirring gently with a rubber spatula until just combined. Avoid overmixing to preserve tenderness.
05 - Incorporate semi-sweet chocolate chips evenly into the batter.
06 - Distribute the batter equally among the muffin cups, filling each to approximately three-quarters full.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin emerges clean or with just a few moist crumbs.
08 - Let muffins cool in the tin for 5 minutes, then transfer to a wire cooling rack to cool completely before serving.
