These moist Pumpkin Chocolate Chip Muffins are packed with chocolate chips and loads of fall flavor!
In keeping with the Halloween theme goin’ on from last week at the BHK, I baked us a sweet little pumpkin treat!
I know, I know guys! Finally a pumpkin recipe, right? I’m a little behind this season! I apologize, but this year I’ve been cheating on pumpkin with apples. I hope you’ve checked out my Apple Cider Doughnut Bundt Cake with Pecan Brown Sugar Ripple and my Caramel Glazed Apple Butter Blondies! Both are crazy delicious, and totally worth a trip to the apple orchard to grab some of fall’s beautiful bounty!
But today, my pumpkin game is strong, so I think you’ll forgive me for holding out on you. These sweet little muffins are incredibly easy to make, they’re moist, they’ve got loads of pumpkin flavor, and they’re packed with chocolate chips throughout AND on top.
When I make muffins, I always use a tip I learned from Sally at Sally’s Baking Addiction, where you bake the muffins for the first 5 minutes at a very high temperature and then lower the heat for the remainder of the time. This helps the muffins rise nice and high.
These are great enjoyed for breakfast with a hot cup of tea, coffee or fall cider, as an afternoon snack, or as a dessert! Take your pick, or treat yourself to all 3! Enjoy!
- 1 3/4 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice
- 3/4 cup granulated sugar
- 1/2 cup dark brown sugar firmly packed
- 1 cup canned pure pumpkin
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup milk chocolate chips divided
Preheat oven to 425 degrees. Line one 24 count muffin pan with 15-16 muffin liners or spray with nonstick cooking spray. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. In a medium bowl, whisk together granulated sugar, brown sugar, pumpkin, vegetable oil and eggs until well combined. Add to the dry ingredients until just combined and no flour streaks remain. Fold in 3/4 cup chocolate chips.
Divide batter evenly among muffin cups, filling each 3/4 full. Top batter with remaining 1/4 cup chocolate chips, a few in each cup.
Bake for 5 minutes at 425 degrees, then reduce the oven temperature to 350 degrees. Bake for an additional 15-17 minutes or until a tester inserted in center comes out with just a crumb or two. Cool in pan for 10 minutes.