Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins are full of fall spice and everything nice. Soft, fluffy and chock-full of dark chocolate chips, these bakery-style muffins are made for pumpkin addicts.
Ingredients
- 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
Instructions
- Preheat oven to 425 degrees. Line a standard 12-count muffin pan with cupcake papers then set aside.
- In a large bowl, sift together flour, baking soda, salt, cinnamon and pumpkin pie spice.
- Add 3/4 cup of chocolate chips then stir until chips are coated with flour.
- In a separate bowl whisk together eggs, granulated sugar, brown sugar, milk, pumpkin puree, vegetable oil and vanilla until well combined.
- Add dry ingredient to wet ingredients and stir with a wooden spoon until just barely combined. Do not overmix.
- Distribute batter evenly among 12 muffin liners then top with remaining chocolate chips.
- Bake for 5 minutes at 425 degrees. Keeping the oven door closed, reduce temperature to 350 degrees then bake for 15 additional minutes or until a toothpick inserted into the center of a muffin comes out clean. Avoid overbaking.
- Remove muffins from the oven and cool in the muffin pan for 5 minutes. After 5 minutes, remove muffins from the pan and place on a wire rack to cool to completely.
- Muffins will keep in an airtight container at room temperature up to 3 days or in the refrigerator up to a week.