loveandlemons4.9
Pumpkin Chocolate Chip Muffins
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!
👥 12 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●pan
📝 Preparation Steps
1
Preheat the oven to 400°F and grease a 12-cup muffin tin or line it with paper liners.
2
In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, cane sugar, vegetable oil, milk, and vanilla.
pumpkin puree1 (15-ounce) canlarge eggs2
3
In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
pumpkin pie spice1 tablespoonbaking powder2 teaspoons
4
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
5
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.
6
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.
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