Pumpkin Chocolate Chip Muffins
Moist, warmly spiced muffins made with real pumpkin and plenty of chocolate chips—perfect for cozy mornings.
Equipment
- - 12-cup muffin tin
- Mixing bowls
- - Whisk or spatula
- Cooling rack
Ingredients
- - Baking spray with flour
- - 1 cup canned pumpkin purée
- - ½ cup packed brown sugar
- - ½ cup granulated sugar
- - ½ cup vegetable oil
- - 2 eggs
- - ¼ cup buttermilk
- - ½ tsp vanilla extract
- - 1½ cups all-purpose flour
- - 1 tsp pumpkin pie spice
- - ¾ tsp baking powder
- - ½ tsp baking soda
- - ½ tsp salt
- - 1 cup mini chocolate chips divided
Instructions
- Preheat oven to 350°F. Line or spray muffin tin.
- Mix pumpkin, sugars, oil, eggs, buttermilk, and vanilla.
- In a second bowl, combine dry ingredients.
- Stir dry into wet until just mixed.
- Fold in ¾ cup chocolate chips.
- Fill muffin cups ¾ full. Top with remaining chips.
- Bake 20–22 min. Cool before serving.
Notes
- Store in an airtight container for 3 days
- Freeze for up to 3 months
- Substitute buttermilk with milk + vinegar if needed
- Freeze for up to 3 months
- Substitute buttermilk with milk + vinegar if needed