35 Minutes

There’s nothing better than the return of fall and all things pumpkin! I know we are already at the end of October, but if you live in a warmer area like my self, Savannah Georgia has barely hit fall temperatures. Even though it’s not really feeling like fall here, its still the perfect time to bake these muffins and get in the fall spirit.

These are easy to make and great if you want to make them ahead of time for any event, family gathering or even just to indulge. It’s the perfect breakfast, on-the-go snack and goes great with a cup of coffee. Best of all they’re soft, tender and bursting with warm fall flavors. These moist & delicious chocolate chip pumpkin muffins will satisfy your pumpkin cravings for this fall. It is a must to have these on your fall baking list!

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Chocolate Chip Pumpkin Muffins

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• Author: Sweta Patel
• Total Time: 35

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Description

These are easy to make and great if you want to make them ahead of time for any event, family gathering or even just to indulge. It’s the perfect breakfast, on-the-go snack and goes great with a cup of coffee. Best of all they’re soft, tender and bursting with warm fall flavors. These moist & delicious chocolate chip pumpkin muffins will satisfy your pumpkin cravings for this fall. It is a must to have these on your fall baking list!

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Ingredients

Scale

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• 2 cups flour
• 1 cup pumpkin puree
• 2 eggs
• ¾ cup brown sugar
• ¾ cup cooking oil of choice I used avocado oil
• ½ cup semi sweet chocolate chips or chocolate chunks
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp pumpkin spice seasoning
• ½ cup granulated white sugar optional – for toppings of muffins

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Instructions

1. Pre heat oven to 350°F and line the muffin tin with baking cup liners.
2. In a med/large bowl add the flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. Whisk everything so don’t have any clumps.
3. Next add the eggs, brown sugar, vegetable oil, pumpkin puree, and vanilla extract. Mix everything together, you will have a pancake like batter. Fold the chocolate chips into the batter.
4. Fill the muffin tin liners up about 3/4 of the way. You want your liners to be filled 75% of the way so you have enough space for the muffins to rise which is known as the (muffin top). Sprinkle a little white sugar on top on each muffin.
5. Bake at 350°F for 20-25 mins. Insert a toothpick or the tip of a sharp knife to see if the inside is cooked evenly. If the toothpick or knife comes out clean than your ready to take them out. Now, cool them off and enjoy!

Notes

• I went a little excessive on the toppings of my muffins only because I love a little crunch here and there, so incorporating these walnuts or pecans as a topping or filling makes the world of a difference.
• If you like the smooth route and don’t enjoy much of that crunch from the granulated sugar on top of the muffins, then you can simply sprinkle some white powdered sugar on top of these muffins once they have cooled off.
• You can replace the eggs with 1/4 cup of full fat, non fat, greek yogurt.
• Store in air tight container and will last 5-6 days.

• Prep Time: 10
• Cook Time: 25
• Category: Breakfast
• Cuisine: American

Keywords: apple spice muffins, breakfast, pumpkin muffins