The Best Pumpkin Muffins with Chocolate Chips
Moist pumpkin muffins spiced with cinnamon and pumpkin pie spice and loaded with semi-sweet chocolate chips.
Ingredients
| 1 15-oz | can pumpkin puree | |
| 1 cup | 240 ml | granulated sugar |
| 1/2 cup | 120 ml | packed light brown sugar |
| 2 | large eggs | |
| 1 cup | 240 ml | buttermilk |
| 1/2 cup | 120 ml | canola oil (or your preferred cooking oil) |
| 1 tsp | 5 ml | vanilla extract |
| 2 cup | 480 ml | all-purpose flour |
| 1 tsp | 5 ml | baking soda |
| 1 tsp | 5 ml | baking powder |
| 1/2 tsp | 2.5 ml | ground cinnamon |
| 1/4 tsp | 1.3 ml | pumpkin pie spice |
| 1/2 tsp | 2.5 ml | salt |
| 1 1/2 cup | 360 ml | semi-sweet chocolate chips |
Instructions
Preheat oven to 350 degrees F. Prepare a muffin tray with non-stick liners or cooking spray. In a large bowl, add the pumpkin puree, sugar, brown sugar, and eggs. Whisk until well combined. Add the buttermilk, oil, and vanilla. Whisk until well combined. Add the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt to the bowl. Stir until just combined. Add the chocolate chips. Stir until the chocolate chips are evenly distributed in the batter. Fill the muffin tray 3/4 of the way up with the batter. Bake for 21-22 minutes. Cool at least 5 minutes before serving.