Pumpkin Chocolate Chip Muffins
These Pumpkin Chocolate Chip Muffins are soft, fluffy, and full of fall flavor. Perfect for a cozy breakfast or snack, and freezer-friendly too!
Equipment
- Mixing bowls
- - Whisk or hand mixer
- - 12-cup muffin tin
- - Muffin liners or spray
Ingredients
- #### Wet Ingredients
- - 1 cup unsweetened pumpkin puree
- - ½ cup packed light brown sugar
- - ½ cup granulated sugar
- - ½ cup vegetable oil
- - 2 large eggs
- - ¼ cup buttermilk
- - ½ tsp vanilla extract
- #### Dry Ingredients
- - 1½ cups all-purpose flour
- - 1 tsp pumpkin pie spice
- - ¾ tsp baking powder
- - ½ tsp baking soda
- - ½ tsp kosher salt
- - 1 cup mini chocolate chips divided
- #### Other
- - Baking spray with flour or muffin liners
Instructions
- Preheat oven to 350°F. Line or grease a 12-cup muffin tin.
- In a large bowl, whisk pumpkin, sugars, oil, eggs, buttermilk, and vanilla.
- Add flour, pumpkin pie spice, baking powder, baking soda, and salt. Stir gently.
- Fold in ¾ cup chocolate chips.
- Fill muffin cups with ⅓ cup batter each. Top with remaining chocolate chips.
- Bake 20–22 min or until a toothpick comes out clean. Cool and serve.
Notes
- Substitute chopped pecans or walnuts for a nutty twist.
- No buttermilk? Use milk + lemon juice.
- Store at room temp 3 days or freeze 3 months.
- No buttermilk? Use milk + lemon juice.
- Store at room temp 3 days or freeze 3 months.