Description
Delight in these moist and flavorful Pumpkin Chocolate Chip Muffins, perfect for a cozy fall breakfast or snack. Packed with warm pumpkin pie spices, rich chocolate chips, and a tender crumb, these muffins strike the perfect balance between sweetness and spice. Simple to prepare and baked to golden perfection, they make a delicious treat to enjoy any time of day.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- ¾ cup light brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 15 ounce can pumpkin puree (not pie filling)
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup semisweet chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 375 degrees Fahrenheit. Grease a 12-cup muffin pan with nonstick cooking spray or line it with paper cupcake liners to prevent sticking.
- Mix Wet Ingredients: In a large bowl, lightly beat the eggs using an electric mixer. Add both the light brown sugar and granulated sugar, beating for 1-2 minutes until fully combined. Incorporate the vegetable oil and vanilla extract, continuing to mix until the mixture is smooth and well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt until evenly distributed.
- Blend Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients in batches, alternating with the pumpkin puree. Use the electric mixer to blend these alternately just until combined, taking care not to overmix to keep the muffins tender.
- Add Chocolate Chips: Fold in the semisweet chocolate chips gently with a spoon until evenly incorporated in the batter.
- Fill Muffin Pan: Spoon the batter into the prepared muffin pan wells, filling each about two-thirds full or a bit more to yield large, hearty muffins.
- Bake: Bake the muffins in the preheated oven for 22 to 24 minutes, or until a wooden pick inserted into the center of a muffin comes out clean.
- Cool and Store: Remove the muffins from the oven and let them cool in the pan for 10-15 minutes. Carefully transfer them to a wire rack to cool completely. Store any leftovers in an airtight container to maintain freshness.
Notes
- Do not overmix the batter to ensure the muffins stay light and fluffy.
- Using pumpkin puree, not pumpkin pie filling, is essential to avoid excess sweetness and spices.
- The muffins can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, substitute vegetable oil with coconut oil and use dairy-free chocolate chips.
- You can freeze baked muffins wrapped tightly for up to 3 months; thaw before serving.
