Pumpkin Chocolate Chip Muffins
These muffins are full of pumpkin spice flavour and the addition of chocolate chips makes them a sheer delight.
Ingredients
- 1 cup flour all-purpose
- 1 cup flour whole wheat
- 1 ½ tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon ground
- 1 tsp pumpkin pie spice
- 3 eggs large
- ½ cup sugar light brown
- ½ cup sugar granulated
- 1¼ cup pumpkin pure
- 3/4 cup unsalted butter melted
- 1/4 cup milk
- 1 tsp vanilla extract
- ½ cup chocolate chips optional: save extra for topping
Instructions
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Start with preheating oven to 425° F. Grease or line two muffins pans and set aside. You only need to grease 18 muffin cups however, because this recipe makes 18 muffins.
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In a large bowl whisk together 1 cup each all-purpose flour and whole wheat flour, 1 and 1/2 teaspoons each of baking soda and baking powder, 1/2 teaspoon salt, 1 teaspoon each of cinnamon and pumpkin pie spice. Set aside.
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In a medium bowl whisk together 3 eggs, 1/2 cup light brown sugar, 1/2 cup white sugar, 1 and 1/4 cups pumpkin puree, 3/4 cups melted butter, 1 teaspoon vanilla extract, and 1/4 cup milk.
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Pour the wet ingredients into dry ingredients and stir until just combined. Fold in 1/2 cup of chocolate chips.
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Fill your prepared muffin tins about 1/4 cup each. Bake for 5 minutes, then reduce temperature to 350° F and bake for another 8-10 minutes or until toothpick inserted in centre comes out clean.
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Allow to cool in pan for 10 minutes, then remove onto wire racks to finish cooling. Eat warm for a freshly baked snack.
Recipe Notes
Store covered at room temperature for 3 days, in the refrigerator for a week or in the freezer up to 3 months.
Turn them into mini muffins by baking at 350°F for 10-12 minutes in a mini muffin pan.
If you don't have pumpkin pie spice you can make your own. To equal 1 teaspoon, use 1/2 teaspoon of cinnamon, 1/4 teaspoon of ginger, and 1/8 teaspoon each of cloves and nutmeg.