– 2 cups all-purpose flour unbleached – 1 tsp baking soda – 1/2 tsp sea salt fine – 2 tsp ground cinnamon – 1 tsp pumpkin pie spice – 1 cup chocolate chips divided – 2 large eggs room temperature – 1/2 cup granulated sugar – 3/4 cup dark brown sugar – 1/4 cup milk room temperature – 1 1/2 cups pumpkin puree – 1/2 cup vegetable oil – 1 tsp vanilla extract pure
– Preheat oven to 425 degrees. Line a 12-count muffin pan with cupcake papers – Whisk dry ingredients in a large bowl. – Stir in 3/4 cup of chocolate chips – In a separate bowl whisk wet ingredients. – Stir dry ingredients into wet – Distribute batter among 12 muffin liners then top with remaining chocolate chips. – Bake for 5 minutes at 425 degrees then reduce temp to 350 and bake for 15 min. – Remove muffins from the oven. Cool in the pan for 5 minutes then place muffins on a wire rack to cool to completely. –
pumpkin chocolate chip muffins