The Best Pumpkin Chocolate Chip Muffins
These Pumpkin Chocolate Chip Muffins are a cozy, comforting fall treat. Delicious with scrambled eggs and bacon in the morning or with a cup of tea in the afternoon.
- 2 eggs
- 1 cup white sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup pumpkin puree not pumpkin pie mix
- 1 cup semisweet chocolate chips
Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with nonstick cooking spray or line with paper cupcake liners.
In large bowl beat eggs with an electric hand mixer. Add 1 cup white sugar and beat for a minute or two until completely combined. Pour in the oil, with beaters running, and then add vanilla. In a separate bowl, stir together flour, pumpkin pie spice, salt and baking soda.
Using a wooden spoon, mix flour mixture into wet mixture, a little at a time, alternating with the pumpkin puree.
Add the chocolate chips and mix with the wooden spoon just until combined. Divide the batter between the prepared muffin cups.
Bake in preheated oven for 18 to 20 minutes, or until golden brown. Remove from oven and allow muffins to cool for about 10 or 15 minutes and then carefully remove from tin to cool completely. Store leftovers in an airtight container.
Serving: 1muffin | Calories: 353kcal | Carbohydrates: 45g | Protein: 5g | Fat: 18g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 157mg | Potassium: 189mg | Fiber: 3g | Sugar: 25g | Vitamin A: 3119IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 3mg