Chocolate Chip Pumpkin Muffins
Delightful autumn muffins combining rich chocolate flavor and cozy pumpkin essence, perfect for breakfast or snacks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with baking spray.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Ensure there are no lumps.
- In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, and oil until smooth. Add the eggs and vanilla, stirring until fully combined.
- Gradually add the dry mixture to the wet ingredients. Stir gently until just combined; be careful not to overmix.
- Gently fold in the chocolate chips, distributing them throughout the batter evenly.
- Using a spoon or an ice cream scoop, fill each muffin cup about ¾ full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
You can replace all-purpose flour with whole wheat flour for a heartier texture. For a dairy-free option, use almond milk or any non-dairy milk of your choice.
Find it online: https://www.chickenpalette.com/red-velvet-halloween-cookies/