Chocolate Chip Pumpkin Muffins
These Chocolate Chip Pumpkin Muffins are made with warm fall spices and dotted with melted chocolate chips. They are the perfect way to start your fall morning.
Servings 12 Muffins
Ingredients
- 1 cup all-purpose flour
- ½ cup packed brown sugar
- ⅓ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 2 large eggs
- 1 cup pumpkin puree
- ¼ cup vegetable oil
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F degrees. Spray a muffin tin with non-stick spray or line with muffin liners. Set aside.
- Whisk together flour, brown sugar, granulated sugar, cinnamon, pumpkin pie spice, and baking soda in a large bowl.
- Whisk together the eggs, pumpkin puree, and vegetable oil in a medium bowl.
- Pour the wet ingredients into the dry ingredients and mix. Once everything is mostly combined, fold in the chocolate chips. Do not overmix.
- Divide the batter among the muffin tins. Bake for 20-22 minutes or until a toothpick comes out clean.
- Allow the muffins to cool on a wire rack for 10-15 minutes before eating.
Notes
Store leftover muffins in an air-tight container at room temperature for up to 3 days or in the refrigerator for up to about 7 days.
Nutrition
Serving: 1Muffin | Calories: 190kcal | Carbohydrates: 27.7g | Protein: 3g | Fat: 8.1g | Saturated Fat: 2.8g | Fiber: 1g | Sugar: 17.2g
