Pumpkin Chocolate Chip Muffins
Add a little pumpkin spice to your day with easy Pumpkin Chocolate Chip Muffins! They always bake up moist and tender, with warm notes of cinnamon and melty chocolate chips. It's the perfect fall breakfast treat!
Servings: 20
Calories: 206kcal
Ingredients
- 2 ½ cups All-Purpose Flour
- 1 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Cinnamon
- 1 ¼ teaspoon Fine Sea Salt
- 1 (15 ounce) can Pumpkin Puree
- 1 cup Light Brown Sugar firmly packed
- ½ cup Granulated Sugar
- ⅔ cup (equal to 10 tbsp) Unsalted Butter melted and slightly cooled
- ½ cup Whole Milk
- 3 Eggs slightly beaten
- 1 teaspoon Pure Vanilla Extract
- 1 ½ cup Milk Chocolate Chips
Instructions
- Preheat oven to 350° and have ready two standard-sized muffin tins, lined with muffin cups, and spritzed with nonstick cooking spray.
- In a small mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside until ready to use.
- Add the pumpkin puree, both sugars, melted butter, milk, eggs, and the vanilla to a large mixing bowl and whisk well to combine.
- Add the dry ingredients and mix with a silicone spatula until just incorporated. Scrape down the sides and bottom of bowl and mix once more. Stir in the chocolate chips.
- Fill the muffin tins to the top and bake for 25-28 minutes, until the top of the muffins are springy to the touch.
Video
Nutrition
Calories: 206kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 251mg | Potassium: 128mg | Sugar: 17g | Vitamin A: 280IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 1.1mg