Description
These Pumpkin Chocolate Chip Muffins are moist, flavorful, and perfect for fall. Made with pumpkin puree, warm spices, and sweet chocolate chips, they offer a delightful balance of sweetness and spice. Easy to prepare and baked to golden perfection, these muffins make a fantastic breakfast treat or snack.
Ingredients
Wet Ingredients
- 2 large eggs
- ¾ cup light brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 15 ounce can pumpkin puree (not pie filling)
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup semisweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly coat the wells of a 12-cup muffin pan with nonstick cooking spray or line with paper cupcake liners to prevent sticking.
- Mix Wet Ingredients: In a large bowl, use an electric mixer to lightly beat the eggs. Add the light brown sugar and granulated sugar, beating for 1-2 minutes until the mixture is smooth and fully combined. Incorporate the vegetable oil and vanilla extract, continuing to mix until well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and spices.
- Combine Wet and Dry Mixtures: Gradually mix the dry ingredients into the wet ingredients using an electric mixer. Alternate by adding the dry mixture in portions and pumpkin puree in between, mixing carefully to avoid overmixing.
- Add Chocolate Chips: Fold in the semisweet chocolate chips gently using a spoon until they are evenly distributed throughout the batter.
- Fill Muffin Cups and Bake: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full or more. Bake in the preheated oven for 22 to 24 minutes, or until a wooden pick inserted into the center of a muffin comes out clean.
- Cool Muffins: Remove the muffins from the oven and let them cool in the pan for 10 to 15 minutes. Then, carefully transfer the muffins onto a wire rack to cool completely.
- Store Leftovers: Keep any leftover muffins in an airtight container to maintain their freshness.
Notes
- Make sure not to overmix the batter to keep muffins light and tender.
- Using pumpkin puree, not pumpkin pie filling, is essential for the right texture and flavor.
- You can substitute vegetable oil with melted coconut oil for a slightly different flavor.
- Paper liners make for easy cleanup but spraying the pan can result in a crisper exterior.
- For a dairy-free version, ensure the chocolate chips used are dairy free.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
