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Pumpkin Chocolate Chip Muffins

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Soft, moist pumpkin muffins swirled with warm spices and loaded with melty chocolate chips.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips, divided

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  3. In a large bowl, whisk eggs, pumpkin puree, oil, granulated sugar, brown sugar, and vanilla until smooth.
  4. Pour dry ingredients into wet ingredients and stir gently until just combined.
  5. Toss 1 cup of chocolate chips with a teaspoon of flour, then fold into the batter.
  6. Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining chocolate chips on top.
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Toss chocolate chips in flour before folding in to prevent sinking.

Find it online: https://www.rapidrecipes.blog/pumpkin-chocolate-chip-muffins/