One bite of these moist pumpkin chocolate chip muffins will sweep you straight into fall! Full of chocolate chips and authentic pumpkin goodness, it’s hard to eat only one.
Ingredients needed to make these:
- white sugar
- brown sugar
- pumpkin puree, canned or fresh
- olive oil, this is what helps them be so moist
- eggs
- milk
- baking soda
- salt
- ground cinnamon
- pumpkin pie spice
- ginger
- all purpose flour
- semisweet chocolate chips
You can make these in your stand mixer or in a bowl with a hand mixer or you can just stir them up by hand.
First you combine the sugars and the liquids until nicely combined. Then you add the dry ingredients. And then you fold in the chocolate chips. Spoon into your prepared muffins tins and bake.
Baking them at 425 for 5 minutes and then turning down the heat to 350 degrees for 17 minutes or until it passes the toothpick test. The high heat at the beginning is the way to get beautifully smooth muffin tops.
Cool and enjoy! These pumpkin chocolate chip muffins are so moist and delicious, you’ll think you’re eating cake. So good!
~Rachel Ballinger 💕☕️
”A lot of living happens in the kitchen.” ~Rachel
Pumpkin Chocolate Chip Muffins
Ingredients
Method
- Preheat oven to 425°F. Spray a 12 count muffin pan with nonstick spray or line with cupcake liners.
- In a mixing bowl beat together the white sugar, brown sugar, pumpkin puree, olive oil, eggs, and milk.
- Add the baking soda, salt, cinnamon, pumpkin pie spice, ginger, and flour and mix on medium speed until well combined.
- Mix in the chocolate chips just until combined.
- Spoon the batter into liners, filling all the way to the top.
- Bake in 425 degree oven for 5 minutes. Then turn down heat to 350 degrees and bake for another 17 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes in the pan before eating.
