These Pumpkin Chocolate Chip Muffins are so moist and flavorful, made with real pumpkin puree. Enjoy them for breakfast, dessert or a snack!
Scale
Ingredients
- 15 ounce can pumpkin puree (unsweetened, not pumpkin pie filling)
- 3/4 cup packed light brown sugar
- 1/2 cup canola oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups flour
- 3/4 cups chocolate chips plus more for topping (semi-sweet or milk chocolate)
Instructions
- Preheat the oven to 375 degrees. Add paper muffin liners to a 12-well muffin pan or spray the wells with non-stick cooking spray.
- Add the pumpkin, brown sugar, oil, eggs and vanilla to a large bowl and whisk together until smooth.
- Next add the pumpkin pie spice, baking soda, salt and flour to the bowl, folding the dry ingredients into the wet ingredients until incorporated. Fold the chocolate chips to the batter.
- Divide the batter into each of the 12 wells, adding a few chocolate chips on top if desired. Bake the muffins for 17-18 minutes, turning the pan around halfway through cooking time.
- Let the muffins cool for 5 minutes before serving.
Recipe Notes
Store: Keep these pumpkin muffins in an air tight container, if possible in a single layer so that the chocolate chips don’t get smushed. A resealable bag works too, but you might get some chocolate smeared on the bag from the chocolate chips. These muffins will keep fresh on the counter for 3-4 days. You can extend the life of the muffins to about a week by refrigerating them instead of keeping them on the counter.
Freeze: These pumpkin muffins can also be frozen in a resealable freezer bag for up to 3 months. Take out as many muffins at at time as needed and let thaw on the counter top.
- Category: Dessert
- Method: Oven
- Cuisine: American
