Pumpkin Chocolate Chip Muffins
Serves 12
I can't get enough of these pumpkin chocolate chip muffins in the fall! Made with a full can of pumpkin, they're insanely moist and packed with pumpkin flavor. They freeze well too!
Ingredients
- 1 (15-ounce) can pumpkin puree
- 2 large eggs
- ½ cup brown sugar
- ½ cup cane sugar
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- Heaping ½ cup chocolate chips, plus more as desired
Instructions
- Preheat the oven to 400°F and grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, cane sugar, vegetable oil, milk, and vanilla.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
- Evenly divide the batter among the prepared muffin cups, adding about a heaping ⅓ cup to each one. Top with more chocolate chips, if desired.
- Bake the muffins for 15 to 20 minutes, or until the tops spring back to the touch and a toothpick inserted comes out with just a few crumbs attached. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.