Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

from loveandlemons.com
Breakfast
30 min
12 servings

I can't get enough of these pumpkin chocolate chip muffins in the fall! Made with a full can of pumpkin, they're insanely moist and packed with pumpkin flavor. They freeze well too!

Ingredients

  • 1can pumpkin puree
  • 2 largeeggs
  • ½ cupbrown sugar
  • ½ cupcane sugar
  • ½ cupvegetable oil
  • ¼ cupmilk
  • 1 teaspoonvanilla extract
  • 2 cupsall-purpose flour (spooned and leveled)
  • 1 tablespoonpumpkin pie spice
  • 2 teaspoonsbaking powder
  • ½ teaspoonbaking soda
  • ½ teaspoonsea salt
  • heaping ½ cup chocolate chips (plus more as desired)

Directions

  1. 1

    Preheat the oven to 400°F and grease a 12-cup muffin tin or line it with paper liners.

  2. 2

    In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, cane sugar, vegetable oil, milk, and vanilla.

  3. 3

    In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.

  4. 4

    Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.

  5. 5

    Evenly divide the batter among the prepared muffin cups, adding about a heaping ⅓ cup to each one. Top with more chocolate chips, if desired.

  6. 6

    Bake the muffins for 15 to 20 minutes, or until the tops spring back to the touch and a toothpick inserted comes out with just a few crumbs attached. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.