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Pumpkin Chocolate Chip Muffins: A Delightful Fusion of Autumn Bliss and Chocolate Indulgence
Monica Leake

Pumpkin Chocolate Chip Muffins

Delicious treats perfect for the fall season
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 cup unsweetened pumpkin puree
  • 1/2 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1/2 cup canola oil
  • 2 eggs
  • 1/4 cup whole milk
  • 1/2 tsp vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1 tsp pumpkin pie spice
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup mini semisweet chocolate chips

Equipment

  • 1 Muffin Tin
  • 1 Bowl
  • 12 Cupcake Liners
  • measuring cups and spoons

Method
 

  1. Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners or spray with oil.
  2. In a large bowl add flour, pumpkin pie spice, baking powder, baking soda, and salt. Then in another bowl, whisk together the pumpkin, light brown sugar, granulated sugar, oil, eggs, milk, and vanilla until combined. Stir all together until combined. Fold in the cup mini chocolate chips.
  3. Bake until golden brown or a knife inserted in the center comes out clean.
  4. Enjoy warm with a glass of milk or your favorite coffee or tea.