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Pumpkin Chocolate Chip Muffins Recipe

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3.9 from 3 reviews

These Pumpkin Chocolate Chip Muffins are moist, flavorful, and perfect for autumn or any time you crave a delicious spiced treat. Made with real pumpkin puree, warm pumpkin pie spice, and sweet chocolate chips, these muffins are baked to perfection with a tender crumb and golden tops. Quick to prepare and perfect for breakfast or a snack, they bring cozy fall flavors to your kitchen.

Ingredients

Wet Ingredients

  • 1 (15-ounce) can pumpkin puree
  • 2 large eggs
  • ½ cup brown sugar
  • ½ cup cane sugar
  • ½ cup vegetable oil
  • ¼ cup milk
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour (spooned and leveled)
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt

Add-ins

  • Heaping ½ cup chocolate chips (plus more as desired)

Instructions

  1. Preheat the oven and prepare the muffin tin. Preheat your oven to 400°F (204°C). Grease a 12-cup muffin tin or line it with paper liners to ensure the muffins don't stick and are easy to remove after baking.
  2. Mix the wet ingredients. In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, cane sugar, vegetable oil, milk, and vanilla extract until fully combined and smooth.
  3. Combine the dry ingredients. In a separate medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and sea salt to evenly distribute the leavening agents and spices.
  4. Mix wet and dry ingredients. Gradually add the dry ingredient mixture to the wet ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender. Fold in the chocolate chips carefully.
  5. Portion the batter. Evenly divide the batter among the prepared muffin cups, filling each about a heaping ⅓ cup. For extra chocolate flavor, sprinkle more chocolate chips on top of each muffin.
  6. Bake the muffins. Bake in the preheated oven for 15 to 20 minutes, or until the muffin tops spring back when lightly pressed and a toothpick inserted into the center comes out mostly clean with a few crumbs.
  7. Cool the muffins. Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, to ensure proper texture and flavor.
  • Be careful not to overmix the batter to keep muffins tender and fluffy.
  • Adjust the amount of chocolate chips to your preference.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a dairy-free option, substitute the milk with almond milk or another plant-based milk.

Find it online: https://cookedbygrace.com/pumpkin-chocolate-chip-muffins-recipe/