Pumpkin Chocolate Chip Muffins
Ingredients
- 1 2/3 cup all purpose or whole wheat flour
- 1 cup granulated sugar
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1 cup canned pumpkin puree (see note about using the whole can)
- 1/2 cup salted butter, softened to room temperature or melted
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a 12-cup muffin tin with liners. Set aside.
- Add all ingredients except chocolate chips to a large bowl and mix until no dry streaks remain. Stir in chocolate chips.
- Scoop batter evenly into muffin tin filling muffin cups about 2/3 to 3/4 full.
- Bake for 18-25 minutes until the tops spring back lightly to the touch. Remove from the muffin tin and let cool completely on cooling rack.
Notes
Flour: these muffins work really well with whole wheat flour or half white flour/half wheat flour; I use white whole wheat flour when baking (red whole wheat flour is darker and makes baked goods more dense and hearty).
Sugar: if you like your muffins less sweet, you can decrease the sugar by 1/4 cup.
Pumpkin Pie Spice: if you don’t have pumpkin pie spice, use the following for this recipe: 1 3/4 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/4 teaspoon allspice, pinch cloves.
Pumpkin:many people in the comments have said they’ve used the whole can of pumpkin with good results (without altering any of the other ingredients) – if doing so, you’ll probably get a few more muffins out of the batch.