Pumpkin Chocolate Chip Muffins
Moist pumpkin muffins loaded with semisweet chocolate chips.
Nutrition
Ingredients
| 2 | eggs | |
| 1 cup | 240 ml | granulated sugar |
| 1 cup | 240 ml | pumpkin puree |
| 3/4 cup | 180 ml | vegetable oil |
| 1 1/2 cups | 360 ml | all purpose flour |
| 1 tsp | 5 ml | baking soda |
| 1/2 tsp | 2.5 ml | baking powder |
| 1 1/2 tsp | 7.5 ml | pumpkin pie spice |
| 1/2 tsp | 2.5 ml | vanilla extract |
| 1/4 tsp | 1.3 ml | salt |
| 1 1/2 cups | 360 ml | semisweet chocolate chips, divided use |
| — | cooking spray |
Instructions
Preheat the oven to 400 degrees F. Coat a 12 cup muffin tin with cooking spray, or you can use paper liners. Place the eggs, sugar, pumpkin puree and oil in a bowl. Whisk until smooth. Add the flour, baking soda, baking powder, pumpkin pie spice, vanilla extract and salt to the bowl. Stir until just combined. Fold in 1 cup of chocolate chips. Divide the batter evenly among the 12 muffin cups and sprinkle the remaining chocolate chips over the tops of the muffins. Bake for 15 minutes, or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. Cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool completely. Serve, or store the muffins in an airtight container for up to 5 days.