Pumpkin Chocolate Chip Muffins
These easy Pumpkin Chocolate Chip Muffins are soft, moist, loaded with chocolate chips, and perfect for breakfast or snacks. A family favorite fall recipe you'll want to make year-round!
Servings: 24 Regular Muffins
Equipment
- Large Mixing Bowl
- Desired Muffin pan size with liners
- Lined Cookie Sheet (For Cookies)
Ingredients
Dry Ingredients
- 1 2/3 Cup All Purpose Flour
- 1 TBSP Pumpkin Pie Spice
- 1 tsp Baking Soda
- 1 Cup Sugar
- 1/2 tsp salt
- 1/4 tsp Baking Powder
Wet Ingredients
- 1 Cup Plain Pumpkin Puree
- 2 Large Eggs
- 1/4 Cup Melted Butter
- 1 1/2 Cups Chocolate Chips
Instructions
- Preheat oven to 350°
- In a large mixing bowl, combine the dry ingredients. Flour, pumpkin pie spice, baking soda, sugar, salt, baking powder.
- In a microwave safe bowl or a small pan on the stove. melt the butter (let cool if too warm).
- Once butter is melted and cooled (If needed) add in the eggs and the pumpkin puree. mix until well combined.
- add the wet ingredients into the dry and mix until well combined.
- once batter is mixed, fold in the chocolate chips.
- Line muffin pan with liners or grease the wells. scoop batter into wells. or Drop batter onto a lined cookie sheet.
- Bake in the oven at 350° for 15-20 mins for regular sized muffins, 10-15 for mini muffins or cookies and about 30-40 mins for jumbo muffins. check with a toothpick if it comes out clean the muffins or cookies are done.
