Pumpkin Chocolate Chip muffins
These pumpkin chocolate chip muffins are moist and packed with mini chocolate chips! They are easy to make and will leave your house smelling like a bakery!
Servings: 12 muffins
Calories:
Ingredients
- 1 ½ cup flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 tablespoon pumpkin pie spice
- ¾ cup granulated sugar
- ¼cup + 2 tablespoon brown sugar
- 1 stick butter melted
- 1 cup pureed pumpkin
- 2 large eggs
- ¼ cup milk room temperature
- ¾ cup mini semi sweet chocolate chips + more for topping
Instructions
- Start by preheating the oven to 350F degrees, then line a 12-cup muffin pan with paper liners and set aside.
- In a large bowl, whisk the dry ingredients together. Flour, baking powder, baking soda, salt, and the pumpkin pie spice and set aside.
- In a medium bowl, whisk together the sugars, the melted butter, the canned pumpkin puree, the eggs, and the milk until everything in incorporated together.
- Make a well in the dry flour mixture then pour the wet mixture in the center. Fold the mixture with a rubber spatula just until combined.
- Add in the chocolate chips and fold one last time without over stirring.
- Divide the mixture into the 12 prepared muffins cups and bake in the oven for 25 minutes or until a toothpick inserted in the center comes out clean.
- Let the . muffins cool down in the muffin tin for 10-15 minutes then transfer them to a wire rack to cool a little more.
- Eat them right away or store them in an airtight container.