Delicious Pumpkin Chocolate Chip Muffins Recipe
A delightful recipe for moist pumpkin chocolate chip muffins, perfect for breakfast or a snack. These muffins combine warm spices with sweet chocolate chips for a cozy treat.
Equipment
- Muffin tin
- Large bowl
- Medium bowl
- whisk
- wire rack
- Toothpick
- Paper liners (optional)
Ingredients
Wet Ingredients
- 1 can (15-ounce) pumpkin puree
- 2 eggs large
- 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
- ½ cup chocolate chips heaping, plus more as desired
Instructions
Preparation
- Preheat the oven to 400°F and prepare a 12-cup muffin tin by greasing it or lining with paper liners.
Mixing
- In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, cane sugar, vegetable oil, milk, and vanilla extract until well combined.
- In a separate medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and sea salt.
- Add the dry ingredient mixture to the wet ingredients, mixing until just combined, then fold in the chocolate chips.
Baking
- Divide the batter evenly among the prepared muffin cups, filling each with about a heaping ⅓ cup, and top with additional chocolate chips if desired.
- Bake for 15 to 20 minutes until the tops spring back and a toothpick comes out with only a few crumbs; cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Avoid overmixing the batter for tender muffins. Store cooled muffins in an airtight container at room temperature for up to 3 days.