Pumpkin Chocolate Chip Muffins
Classic chocolate chip muffins get a fall makeover in this simple recipe! These pumpkin chocolate chip muffins are perfectly spiced and studded with chocolate chips in every bite. Make a batch to enjoy on busy mornings or for after-school snacks.
Ingredients
- 1 cup pumpkin puree (250 grams)
- ½ cup canola or vegetable oil (120 ml)
- ½ cup packed light brown sugar (100 grams)
- ¼ cup granulated sugar (50 grams)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour spooned and leveled (190 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips (180 grams)
Instructions
- Preheat the oven to 375°F (190°C). Line a standard 12-count muffin pan with liners and set aside.
- In a large mixing bowl, whisk together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until fully combined.
- In a separate mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined, then gently fold in the chocolate chips.
- Scoop the batter into the liners, filling each one almost all of the way full. Smooth out the tops of each one with the back of a spoon.
- Bake for 18 to 23 minutes or until a toothpick inserted into the center of the muffins comes out clean.
- Remove from the oven and allow to cool for 5 minutes in the pan, then remove the muffins from the pan and transfer to a wire rack to cool completely.
Video
Notes
Storage Instructions: Muffins may be stored in an airtight container at room temperature for up to 5 days.
Freezing Instructions: Muffins will freeze well for up to 3 months. Thaw to room temperature before serving.