If you’re already dreaming about crisp mornings, cozy candles, and pumpkin everything, these Pumpkin Chocolate Chip Muffins are for you. They’re soft, perfectly spiced, and packed with melty mini chocolate chips in every bite.
Ingredients:
2 1/4 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 1/2 tsp cinnamon
3/4 tsp pumpkin pie spice
1 (15 oz) can 100% pure pumpkin puree
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
2 large eggs
1 1/2 cups mini semi-sweet chocolate chips, divided
Instructions:
1. In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
2. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs.
3. Gradually mix the dry ingredients into the wet ingredients.
4. Fold in 3/4 cup of the mini chocolate chips.
5. Cover the bowl with a towel and let the batter rest for 15 minutes. Meanwhile, preheat the oven to 425°F.
6. Line a 12-count muffin pan with muffin liners.
7. Fill each liner to the top with batter. Sprinkle the remaining chocolate chips over the tops.
8. Bake for 7 minutes at 425°F. Without opening the oven, reduce the temperature to 350°F and bake for another 17–20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan.
10. Enjoy!
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