Pumpkin Chocolate Chip Muffins
A delightful fall treat bursting with warm flavors and gooey chocolate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 2 large eggs
- 1 cup pumpkin puree
- 3/4 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a muffin tin with paper liners or grease it with oil.
- Whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice in a large bowl.
- Mix the eggs, pumpkin puree, brown sugar, vegetable oil, milk, and vanilla in another bowl until smooth.
- Combine the wet and dry mixtures, folding until just combined.
- Add the chocolate chips and fold them into the batter.
- Fill the muffin cups about 3/4 full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
These muffins can be frozen for up to 3 months and make a great addition to fall gatherings!
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin muffins, chocolate chip, fall baking, easy muffins, autumn recipes