These Chocolate chip pumpkin muffins are soft, fluffy, moist and delicious!
Quick and Easy homemade muffins!
Pumpkin season, legit my favorite time of the year. I love everything pumpkin, I am talking about pumpkin spice lattes, pumpkin cold form, or even my pumpkin spice apple donuts. But These Chocolate chip pumpkin muffins!!!!!! It gives me cozy fall vibes. When the leaves start to change colors and the weather starts to get colder it makes me want something cozy. These pumpkin muffins are perfect for that. I make this recipe pretty much all year long because it’s just that delicious but since it’s fall it’s time to PUMPkin up!
Ingredients you need
- Eggs
- Sugar
- Pumpkin Puree – I used Libby’s
- All- Purpose Flour – I have no made these with any other flour
- Baking Soda
- Baking Powder
- Pumpkin Pie Spice – If you do not have pumpkin pie spice already on hand you can mix together cinnamon, ginger, nutmeg, allspice, cloves.
- Vanilla Extract
- Salt
- Semi- sweet mini chocolate chips.
Instructions
- Preheat the oven to 400°F. Prep 12 muffin tins with paper liners.
- Place the eggs, sugar, pumpkin puree, vanilla extract and oil in a large bowl. Whisk until mixture is smooth.
- Add the dry ingredients, flour, baking soda, baking powder, pumpkin pie spice and salt. Stir until just combined.
- Divide the batter evenly among the muffins cup, a ice scoop is helpful to use for this.
- Sprinkle the chocolate chips over the tops of the muffins
- Sprinkle the ¼ sugar over the tops of the muffins, this is optional. But adds a nice touch when the muffins bakes.
- Bake for 15 minutes, or until lightly browned. You can insert toothpick in the center of a muffins to see if it comes out clean
- Cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool completely
Freezer Instructions
Allow muffins to cool completely, then place them in a freezer safe container and store the muffins in the freezers for up to 3 months.
Chocolate Chip Pumpkin Muffins
Ingredients
- 2 eggs
- 1 cup sugar
- 1 cup pumpkin puree
- ¾ cup vegetable oil
- 1½ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup semi-sweet mini chocolate chips
- ¼ cup sugar on top of the muffins, optional
Instructions
- Preheat the oven to 400°F. Prep 12 muffin tins with paper liners.
- Place the eggs, sugar, pumpkin puree, vanilla extract and oil in a large bowl. Whisk until mixture is smooth.
- Add the dry ingredients, flour, baking soda, baking powder, pumpkin pie spice and salt. Stir until just combined.
- Divide the batter evenly among the muffins cup, a ice scoop is helpful to use for this.
- Sprinkle the chocolate chips over the tops of the muffins
- Sprinkle the ¼ sugar over the tops of the muffins, this is optional. But adds a nice touch when the muffins bakes.
- Bake for 15 minutes, or until lightly browned. You can insert toothpick in the center of a muffins to see if it comes out clean
- Cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool completely.