Pumpkin Chocolate Chip Muffins
Soft and moist pumpkin muffins loaded with chocolate chips. An easy fall breakfast or snack.
Servings 12
Calories 326kcal
Ingredients
- 1¾ cups all purpose flour
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable or canola oil
- 1¼ cups pumpkin puree
- 1½ teaspoons pure vanilla extract
- ¼ cup milk
- 1¼ cups chocolate chips divided
Instructions
- Preheat oven to 350°F. Grease a 12 cup muffin tin or line with paper liners.
- In a large bowl, combine flour, spices, baking soda, baking powder, and salt.
- In a separate bowl, whisk sugar, eggs, oil, pumpkin puree, vanilla, and milk until combined. Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until almost combined. Stir in 1 cup of chocolate chips, being careful not to over-mix.
- Divide the batter between 12 muffin cups (I use an ice cream scoop). Sprinkle the remaining ¼ cup chocolate chips over the tops of the muffins. Bake for approximately 20-25 minutes, until a toothpick inserted into the center of the muffins comes out clean (be careful not to overbake). Place the pan on a wire rack to cool for 10 minutes, then remove the muffins from the pan and place on the rack to cool completely.
Notes
These muffins are best served warm.
Store at cool room temperature or the refrigerator for up to 2 days or freeze for up to 3 months.
Nutrition
Calories: 326kcal | Carbohydrates: 46g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 30mg | Sodium: 126mg | Potassium: 116mg | Fiber: 2g | Sugar: 29g | Vitamin A: 4053IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg