Pumpkin Chocolate Chip Muffins…a Yummy Muffin To Enjoy All Year.
Are you a pumpkin lover? Then this recipe for Pumpkin Chocolate Chip Muffins is for you and your family. Some people think pumpkin goodies are only for Fall. Pumpkin is good all year long.
Muffins are so fun and easy to make. If you are beginning Baker this recipe for Pumpkin Chocolate Chip Muffins will have you making them again and again.
This recipe will make 24 delicious muffins. You really should make a double batch because they will last long. They are so darn good!!
YOU WILL NEED THE FOLLOWING INGREDIENTS…..
- All purpose flour
- Baking soda
- Cinnamon
- Pumpkin pie spice
- Salt
- Pumpkin puree
- Sugar
- Brown sugar
- Chocolate chips
- Butter or we use canola oil
- Eggs
- Vanilla
Make your own container of Pumpkin Pie Spice!
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 tablespoon ground nutmeg
- 3/4 teaspoon ground cloves
Whisk together all the ingredients and store in an airtight container.
These Pumpkin Chocolate Chip Muffins will keep up to three days at room temperature. Or you can store them in the refrigerator for up to one week.
Time to grab all your ingredients for these easy Chocolate Chip Pumpkin Muffins and make a batch today.
Ingredients
- 1 3/4 cups all purpose flour
- 1 tsp baking soda
- 2 tsps cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 1/2 cups pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 3/4 cup chocolate chips
- 1/2 cup melted butter melted or use canola oil
- 2 large eggs
- 1 tsp vanilla (we use 2 tsps it gives it more flavor)
Instructions
- Heat oven to 375 degrees.
- Mix flour, baking soda, and cinnamon, and pumpkin pie spice, and salt in a large bowl.
- In a separate bowl, mix pumpkin puree, sugars, melted butter, eggs, and vanilla until smooth. Stir in the chocolate chips.
- Gently fold pumpkin mixture into flour mixture with a spatula until combined.
- Spray (with non-stick cooking spray) or line a 12 cup muffin pan. Fill cups about ⅔ of the way full.
- Bake about 15-20 minutes.
- Let cool in pan for 5 minutes, then remove and let cool completely on wire rack.