Pumpkin Chocolate Chip Muffins

5 from 1 vote

Pumpkin Chocolate Chip Muffins

These Pumpkin Chocolate Chip Muffins bake up ultra-moist and tender with warm pumpkin pie spice and cinnamon. Pockets of melty semisweet chocolate make every bite taste like a cozy coffee-shop treat.

Prep Time15

Cook Time22

Total Time37

Course: Bread, Muffin

Cuisine: American

Servings:

Calories: 292kcal

Author: Valerie Brunmeier

Ingredients

2 large eggs
¾ cup light brown sugar
½ cup granulated sugar
½ cup vegetable oil
1 teaspoon pure vanilla extract
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
15 ounce can pumpkin puree not pie filling
1 cup semisweet chocolate chips

Instructions

Preheat oven to 375 degrees F. Coat the wells of a 12-cup muffin pan with nonstick cooking spray or line with paper cupcake liners.
In a large bowl, lightly beat the eggs with an electric mixer. Add the brown sugar and granulated sugar and beat for a minute or two until completely combined. Add the oil and vanilla and continue mixing until well combined.
In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
Using the electric mixer, mix the dry mixture into the wet mixture, a little at a time, alternating with the pumpkin puree.
Add the chocolate chips and mix with a spoon, just until combined. Divide the batter between the prepared wells of the muffin pan. They will be ⅔ or more full (these are big, beautiful muffins).
Bake for 22 to 24 minutes, or until a wooden pick inserted into the center of a muffin comes out clean. Remove from the oven and allow the muffins to cool for about 10 or 15 minutes, then carefully remove them from the muffin pan to cool completely.
Store leftovers in an airtight container.

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