Cooked - Pumpkin Chocolate Chip Muffins

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pumpkin Chocolate Chip Muffins

15.0

2 ½ cups flour

1 ¼ cup dark brown sugar

1 tsp baking soda

2 tsp baking powder

2 tsp cinnamon

½ tsp allspice

¼ tsp ginger

¼ tsp nutmeg

½ tsp salt

1 ¾ cups pumpkin puree room temperature

3 eggs room temperature

¾ cups oil (any flavourless oil works)

1 tbsp vanilla

1 cup semi-sweet chocolate chips (plus more for topping)

Preheat the oven to 375°F. Line the muffin tin with muffin liners and set aside.
In a medium-sized bowl, add in flour, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves, ginger, and salt. Mix together and set aside.
In a large bowl, add brown sugar, oil, eggs, pumpkin, and vanilla. Whisk together until well combined.
Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter. Mix in the chocolate chips.
Evenly divide the batter between the liners, they should be almost full. See photos for reference. Using a cookie scooper helps big time to minimize the mess. Sprinkle extra chocolate chips on top.
Bake the muffins at 375°F for 25-30 minutes. The muffins are ready when a toothpick inserted comes out clean. My oven took 27 minutes exactly. Every oven differs, so keep an eye out after the 25 minute mark.
These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

Course🥞Breakfast

Diets🥕Vegetarian...

Category🧁Muffins

Cuisine🇺🇸American

Occasions📆Everyday🍂Fall🎉Holiday

Season🍂Fall

DifficultyEasy ⏰ 25m

Created 91 weeks ago

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