Description
Warm, soft pumpkin chocolate chip muffins made with cozy fall spices and simple pantry ingredients. These muffins stay moist for days, freeze well, and make an easy breakfast or snack.
Ingredients
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1 cup pumpkin purée
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1 cup brown sugar
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1 cup granulated sugar
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1/2 cup vegetable oil
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2 large eggs
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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1/2 teaspoon salt
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2 teaspoons pumpkin pie spice
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1 cup semi-sweet chocolate chips
Instructions
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Heat oven to 350°F (175°C). Line or grease a muffin tin.
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Whisk pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth.
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In another bowl, mix flour, baking soda, baking powder, salt, and pumpkin pie spice.
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Add dry ingredients to wet ingredients and stir gently until combined.
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Fold in chocolate chips.
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Fill muffin cups three quarters full.
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Bake 18 to 22 minutes or until a toothpick comes out clean.
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Cool in the pan for a few minutes, then transfer to a rack.
Notes
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Don’t overmix or the muffins will be dense.
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Add extra chocolate chips on top before baking for a bakery look.
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Muffins stay moist for several days because pumpkin keeps the crumb soft.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 265
- Sugar: 24 g
- Sodium: 190 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg