Description
These Pumpkin Chocolate Chip Muffins are moist and flavorful, combining the warm spice of pumpkin pie spice with sweet chocolate chips for a perfect fall treat. Easy to prepare and baked to perfection, they’re ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
Wet Ingredients
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt until well combined.
- Combine Wet Ingredients: In a medium bowl, mix the pumpkin puree, brown sugar, granulated sugar, vegetable oil (or melted butter), eggs, and vanilla extract until the mixture is smooth and consistent.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and gently fold them together using a spatula or wooden spoon. Be careful to mix just until combined to avoid tough muffins.
- Fold in Chocolate Chips: Incorporate 3/4 cup of the semi-sweet chocolate chips into the batter, saving the remainder to sprinkle on top.
- Fill Muffin Cups: Using an ice cream scoop or spoon, evenly distribute the batter into the prepared muffin cups, filling each about two-thirds full.
- Add Toppings: Sprinkle the remaining chocolate chips on top of each muffin to add a decorative and flavorful touch.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean, indicating the muffins are fully cooked.
- Cool the Muffins: Allow the muffins to cool in the tin for 5 minutes to set, then transfer them to a wire rack to cool completely for the best texture and flavor.
Notes
- Do not overmix the batter to keep the muffins light and tender.
- You can substitute vegetable oil with melted butter for a richer flavor.
- Make sure to use pumpkin puree, not pumpkin pie filling, which contains added spices and sugars.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Adding a sprinkle of coarse sugar on top before baking can add a nice crunch.
