Pumpkin Chocolate Chip Muffins
Deliciously fluffy and moist muffins combining pumpkin and chocolate chips, perfect for breakfast or a snack any time of the year.
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Servings: 12 muffins
Calories: 200kcal
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- A pinch of salt
Wet Ingredients
- 1 cup evaporated milk Can substitute with regular milk or buttermilk.
- 2 cups pumpkin puree Fresh or canned.
- 3 large eggs At room temperature.
- 1/2 cup brown sugar
- 3 tablespoons white sugar
- 1/2 cup olive oil
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chocolate chips Or more, to taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Sift the flour into a mixing bowl using a strainer to remove lumps.
- In the same bowl, add baking soda, ground cinnamon, ground ginger, pumpkin pie spice, and a pinch of salt; mix well and set aside.
- In another mixing bowl, whisk together olive oil, brown sugar, and white sugar until smooth. Add vanilla extract, evaporated milk, pumpkin puree, and eggs. Mix until well combined.
- Slowly add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in the chocolate chips.
Baking
- Lightly grease or spray a muffin pan with non-stick spray.
- Fill each muffin cup about full and sprinkle the tops with extra chocolate chips if desired.
- Bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
Cooling
- Set the muffins aside to cool and enjoy!
Notes
Store in an airtight container at room temperature for 3-5 days, or freeze individually in plastic wrap for up to three months. Reheat as desired.
Nutrition
Serving: 1g | Calories: 200kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 200mg | Fiber: 1g | Sugar: 10g