Pumpkin Chocolate Chip Muffins
Super moist pumpkin muffins packed with all the spices and huge pockets of milk chocolate. A true treat you're allowed to eat for breakfast!
Ingredients
- 3/4 c. pumpkin puree
- 3/4 c. sugar
- 1/2 c. vegetable oil
- 2 eggs, room temperature
- 2 tsp. vanilla extract
- 1-1/3 c. all purpose flour
- 3/4 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/2 tsp. salt
- 1-1/2 c. Guittard milk chocolate chips
Instructions
- Heat oven to 425ºF. Line muffin cups with liners; set aside until ready to use.
- In a large bowl, combine pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. In a small bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Slowly add dry ingredients into wet, stirring until well combined. Fold in chocolate chips.
- Scoop batter into prepared muffin cups, filling about 2/3 full. Bake 5 minutes at 425ºF, then reduce heat to 375ºF and bake for an additional 15 minutes. Allow to cool slightly before serving.
Notes
- I specifically note using Guittard because this brand makes large milk chocolate chips. I've made these muffins using both regular and large chocolate chips but I personally loved the big hunks of chocolate in every bite. If you use a standard sized chip (e.g., Nestle), I would up the amount to 1-3/4 cups or even 2 cups if you're a chocoholic!
- Another chocolate chip note: I really love the sweet milk chocolate chip, but feel free to use whichever type you like (i.e., milk, semisweet, dark, or even white!). The fun thing about this recipe is that you can customize these muffins to your liking and who doesn't love that?!
- This recipe can easily be doubled, tripled, you name it. Lots of family coming to town? This recipe is for them!
Tried this recipe?Let us know how it was!