Servings: 12 muffins
Equipment
- Paper liners
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- ½ cup vegetable oil or melted butter
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips plus extra for topping
Instructions
- Preheat the oven to 350℉. Line a standard 12-cup muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
- In a separate bowl, whisk the eggs, pumpkin purée, oil, granulated sugar, brown sugar, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in ¾ cup of chocolate chips. Divide the batter evenly among the muffin cups, filling them about ¾ full. Sprinkle extra chocolate chips on top for a bakery-style finish.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Be sure to use plain canned pumpkin purée, not pumpkin pie filling.
- For an extra-rich flavor, use melted butter instead of oil.
- Feel free to adjust the amount of chocolate chips to taste.
Nutrition
Calories: 291kcal | Carbohydrates: 41g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 204mg | Potassium: 121mg | Fiber: 1g | Sugar: 24g | Vitamin A: 3224IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
Tried this recipe? Share it Today!Mention @lentillovingfamily or tag #lentillovingfamily!