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Pumpkin Chocolate Chip Muffins

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Moist pumpkin spiced muffins dotted with semisweet chocolate chips, perfect for breakfast or dessert during pumpkin season.

Ingredients

Scale
  • 4 eggs
  • 2 cups sugar
  • 1 (15 ounces) can solid-pack pumpkin purée
  • 1½ cups canola oil
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips (12 ounces)

Instructions

  1. Preheat oven to 400°F. Place paper liners in a regular sized muffin pan.
  2. In a large bowl, beat the eggs, sugar, pumpkin purée, and oil until smooth.
  3. In a separate bowl, combine flour, baking soda, baking powder, pumpkin pie spice, and salt.
  4. Slowly add the dry ingredients to the wet ingredients and mix well.
  5. Fold in the chocolate chips.
  6. Fill muffin liners three-fourths to almost full.
  7. Bake for 15-17 minutes or until a toothpick inserted near the center comes out clean.
  8. Cool in pan for 10 minutes before removing to a wire rack.

Notes

Do not overbake to keep muffins moist and tender. Store leftovers in an airtight container to maintain freshness.

Nutrition

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