Pumpkin Chocolate Chip Muffins
A recipe for Pumpkin Chocolate Chip Muffins! These sweet muffins are perfect for fall with the addition of pumpkin puree, pumpkin pie spice, and mini chocolate chips.
Servings 12 -14 Muffins
Ingredients
- 2 cups (250 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) packed light brown sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (225 grams) pure pumpkin puree
- 1/2 cup (120 milliliters) vegetable oil
- 1/4 cup (60 milliliters) milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 ounces (170 grams) mini chocolate chips
Instructions
- Preheat oven to 425˚F (220˚C). Line 12-14 muffin tins with nonstick liners or lightly grease.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
- Make a well in the center and add the pumpkin puree, vegetable oil, milk, eggs, and vanilla extract.
- Stir together just until everything is combined to form a batter with no streaks of flour remaining.
- Gently fold in the mini chocolate chips.
- Scoop the batter into the prepared muffin tins about 3/4 full and place in the preheated oven.
- Cook for 5 minutes, then reduce the heat to 350˚F (180˚C).
- Continue to cook until the muffins are puffed, lightly golden, and a toothpick inserted in the center comes out without batter (melted chocolate is ok), about 15 minutes.
- Allow the muffins to cool in the tins for 5 minutes before removing to wire rack.