Pumpkin Chocolate Chip Muffins
As I am writing this, it is officially a few days into fall. And you know what that means - it’s pumpkin time! This recipe is a simple yet delicious pumpkin muffin loaded with chocolate chips. There is just enough spice to bring in those comforting warm flavors, but the pumpkin and chocolate are the true stars. These muffins are quick and easy to make and don’t require the use of an electric mixer. They are a must to have on hand for those chilly fall mornings when you want a little extra treat!
Mix the Batter
Start by whisking the dry ingredients - flour, baking soda, cinnamon, pumpkin pie spice, and salt - in a medium bowl. Set it aside.
In a large bowl, whisk together vegetable oil, granulated sugar, and brown sugar until smooth. Then, add pumpkin puree (not pumpkin pie filling!) and whisk until combined. Next, add two eggs and vanilla extract and mix until fully combined.
Add the dry ingredients to the wet ingredients and stir until just combined, add milk (any kind will do!), and stir again until combined. Finally, fold in your favorite type of chocolate chips.
Fill the Muffin Pan
Line a 12-count muffin pan with muffin liners. Fill each liner to the top with batter. I like to use a large cookie scoop for this since it usually leads to less mess and quicker filling.
If desired, you can add a few more chocolate chips on top of the muffin batter for decoration.
Bake the Muffins
Bake the muffins at 425°F for 5 minutes. Then, without opening the oven, reduce the temperature to 350°F and bake for an additional 17-20 minutes until a toothpick inserted in the center of a muffin comes out free of crumbs. Allow the muffins to cool in the pan for at least 5 minutes before transferring to a wire rack to cool completely.
Store leftover muffins in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Pumpkin Chocolate Chip Muffins
Ingredients
- 1 and 3/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 and 1/2 cups pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup milk, any kind
- 1 cup chocolate chips
Instructions
- Preheat the oven to 425°F. Line a 12-count muffin pan with muffin liners.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- In a large bowl, whisk together the vegetable oil and sugars until smooth. Add the pumpkin puree and whisk again until smooth. Add the eggs and vanilla extract and mix until fully combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Add the milk and mix until fully combined. Fold in the chocolate chips.
- Transfer the batter into the muffin liners so they are all the way full. I recommend using a large cookie scoop for this. Top with extra chocolate chips, if desired.
- Bake the muffins at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F and bake for an additional 17-20 minutes until a toothpick inserted in the center of a muffin comes out free of crumbs. Allow the muffins to cool in the pan for at least 5 minutes before transferring to a wire rack to cool completely.
- Store leftover muffins in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
