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pumpkin chocolate chip muffins

Pumpkin Chocolate Chip Muffins

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 muffins

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Whisk
  • 1 Spatula
  • 1 muffin tin
  • 12 muffin liners
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
  • In a large mixing bowl, whisk together the pumpkin puree, eggs, vegetable oil, sugar, and vanilla extract until smooth.
  • In a medium mixing bowl, combine the flour, baking soda, baking powder, salt, and pumpkin pie spice.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in the chocolate chips with a spatula.
  • Divide the batter evenly among the muffin liners, filling each about 3/4 full.
  • Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Notes

For a richer flavor, consider using dark chocolate chips instead of semi-sweet, and if you prefer a moister muffin, substitute half of the vegetable oil with applesauce. If you like a spicier muffin, increase the amount of pumpkin pie spice or add a dash of cinnamon. Be sure not to overmix the batter to keep the muffins light and fluffy.
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