Pumpkin Chocolate Chip Muffins
User Reviews
5
Pumpkin Chocolate Chip Muffins
Description
This recipe for Pumpkin Chocolate Chip Muffins starts with dry ingredients including flour, baking soda, salt, and pumpkin pie spice whisked together. Wet ingredients of sugar, eggs, pumpkin puree, vegetable oil, and vanilla extract are mixed separately and then combined with the dry mix. Chocolate chips are folded in last to ensure even distribution.
The muffins are baked at 375°F until set but still moist inside, presenting a golden crust and soft interior. The pumpkin puree adds moisture and subtle sweetness, while pumpkin pie spice contributes aromatic warmth. Chocolate chips provide bursts of sweetness throughout the tender crumb.
These muffins work well as a seasonal treat or breakfast option. The method encourages not overmixing to preserve a soft texture. The recipe is adapted from Simply Recipes, suggesting reliability and straightforward execution.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/4 cups sugar
- 2 egg large
- 1 (15 ounce) pumpkin puree canned
- 1/2 cup vegetable oil or canola oil
- 2 teaspoons vanilla extract
- 1 ½ cups chocolate chips (milk or dark - your choice!)
Instructions
- Preheat the oven to 375 degrees F. Line a muffin tin with liners.
- In a small bowl, whisk together the flour, baking soda, salt and pumpkin spice.
- In a large bowl, whisk together the sugar and the eggs until combined. Whisk in the pumpkin puree. Whisk in the oil and vanilla extract until smooth.
- Stir in the dry ingredients until just combined - do not overmix! Stir in the chocolate chips.
- Fill the muffin tins about ¾ of the way full. Bake the muffins for 18 to 20 minutes, or until set in the center. Let cool before serving!
Notes
- This recipe is adapted from Simply Recipes for better texture and flavor.
- Do not overmix the batter to keep muffins tender.
User Reviews
Overall Rating
5
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