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!
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.
The Anthony Kitchen