Pumpkin Chocolate Chip Muffins
Fall is a good time to experiment with old flavors and new. Everyone loves a delicious chocolate chip muffin, and equally, most love the rich spiced flavor of pumpkin. Mixing the two, is a great way to marry up two delicious flavors in an muffin sure to please all. After some experimenting we’ve come up with our favorite version of Pumpkin Chocolate Chip Muffins.
Start by mixing the dry ingredients together, flour, sugar, brown sugar, baking powder, baking soda and spices.
Notice the sweet little hands helping out today! She loves to cook with us.
Fresh off the soccer field, she came over, washed her hands and got right to work. I love that she is so interested in learning to cook.
In a separate bowl add the wet ingredients, including the pumpkin, eggs, oil, milk and vanilla.
Using a hand mixed, blend well until the batter is light and a bit fluffy.
Now it’s time to incorporate the wet ingredients into the dry. Do this step by hand, simply using a large spoon.
My little helper is eager to add those delicious chocolate chips too.
Just mix, don’t over blend.
Now it’s time to add the chips! Stir well.
Fill the cups to about 2/3 full. I don’t like to over fill so I actually get about 15 muffins from this recipe. Bake for about 20-25 minutes at 350 degrees.
Once they are out of the oven finish cooling on a rack. They can be topped with a bit of salt if you like as well.
They were a hit with my favorite littles and I promise will be with your crowd too!
Pumpkin Chocolate Chip Muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, beat the eggs and then add the pumpkin puree, vegetable oil, milk, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the chocolate chips.
- Spoon the batter into the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for about 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
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