Pumpkin Chocolate Chip Muffins
This pumpkin chocolate chip muffin recipe is the perfect fall treat, combining the warmth of pumpkin spice with the indulgence of chocolate chips.With just 35 minutes of total time, you can create 12 delicious muffins that serve as a great breakfast, snack, or dessert option.
Ingredients
- 2 cups all-purpose flour
- 1 can 15 oz pumpkin puree (not pumpkin pie filling)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a medium bowl, combine the pumpkin puree, brown sugar, granulated sugar, oil (or melted butter), eggs, and vanilla extract. Mix well until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula or wooden spoon. Mix until just combined – remember, overmixing can lead to tough muffins!
- Fold in 3/4 cup of the chocolate chips, reserving the rest for topping.
- Using an ice cream scoop or spoon, divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Sprinkle the remaining chocolate chips on top of each muffin.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.