Pumpkin Chocolate Chip Muffins
Moist, tender, and packed with fall flavor, these Pumpkin Chocolate Chip Muffins are the ultimate autumn treat. With warm spices, rich pumpkin, and melty chocolate chips, they’re easy to make and even easier to love.
Ingredients
- All-Purpose Flour: 1¾ cups – Provides structure and a tender base
- Granulated Sugar: ¾ cup – Adds sweetness and texture
- Brown Sugar (light, packed): ¼ cup – Deepens flavor and boosts moisture
- Baking Soda: 1 teaspoon – Helps muffins rise
- Salt: ½ teaspoon – Enhances flavor balance
- Pumpkin Pie Spice: 1 tablespoon – Warm, comforting spice blend
- Canned Pumpkin Purée: 1 cup – Moisture and seasonal flavor
- Vegetable Oil: ½ cup – Keeps muffins soft and moist
- Eggs: 2 large – Adds richness and binds batter
- Vanilla Extract: 1 teaspoon – Rounds out the flavor
- Semi-Sweet Chocolate Chips: ¾ cup (plus extra for topping) – Melty chocolate in every bite
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Line muffin tin with paper liners or grease.
- Combine Ingredients: In a large bowl, whisk flour, sugars, baking soda, salt, and spice. In another bowl, mix pumpkin, oil, eggs, and vanilla until smooth.
- Prepare Your Cooking Vessel: Combine wet and dry ingredients gently. Do not overmix.
- Assemble the Dish: Fold in chocolate chips. Fill muffin cups to the top. Add a few chips on top for garnish.
- Cook to Perfection: Bake 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Finishing Touches: Let cool 5 minutes in the pan, then transfer to a wire rack.
- Serve and Enjoy: Serve warm, room temp, or chilled. Pairs perfectly with coffee or cider.
Notes
- Use canned pumpkin purée, not pie filling.
- Don’t overmix for soft, tender muffins.
- Rest batter 15 minutes before baking for domed tops.
- Freeze leftovers for up to 3 months.
Find it online: https://dishmio.com/pumpkin-chocolate-chip-muffins/