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pumpkin chocolate chip muffins

Pumpkin Chocolate Chip Muffins Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup canned pumpkin purée
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips
  • Extra chocolate chips for the tops

Method
 

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice.
  2. In a medium bowl, whisk the pumpkin purée, oil, eggs, and vanilla until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined, about 10 to 12 strokes. Fold in the 1/2 cup chocolate chips.
  4. Divide the batter among the lined cups, filling each nearly to the top. Press a few extra chocolate chips onto the surface of each muffin. Bake for 18 to 22 minutes, until a toothpick comes out with a few moist crumbs.
  5. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

These muffins freeze beautifully, so it’s worth doubling the batch. Wrap each one individually before freezing so you can pull out a single muffin for breakfast or a snack. No chilling or resting time is built into the prep, but the batter can sit at room temperature for 10 minutes before baking if you want an even more tender crumb.