Easy Pumpkin Chocolate Chip Muffins
Pumpkin chocolate chip muffins have all the comforting flavors of fall rolled into one little, perfect treat! They are moist, fluffy, and loaded with chocolatey goodness. They make the perfect breakfast, snack, or dessert. Best of all, they are super easy to make!
Equipment
- Microwave-safe bowl (to melt butter - optional)
- Microwave (to melt butter - optional)
- Baking cups cupcake liners (or non-stick cooking spray)
Ingredients
- 2½ cups all-purpose flour
- 1 tbsp baking powder
- 1 cup light brown sugar
- 1/4 tsp table salt
- 1½ tsp pumpkin pie spice
- 1 cup 100% pure pumpkin canned - not pie filling
- 3/4 cup milk
- 1 cup milk chocolate chips
- 6 tbsp unsalted butter melted
- 2 large eggs beaten
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl, add the flour, baking powder, light brown sugar, and the table salt. Mix thoroughly, then set it aside for now.
- Melt the butter in the microwave, using a bowl that is safe for the microwave, for 40 seconds or until softened.
- Add the melted butter to the bowl with the flour mixture. Then add the milk chocolate chips, pumpkin pie spice, pure pumpkin (not pumpkin pie filling), milk, and eggs. Mix thoroughly.
- Put paper liners (cupcake liners) or use non-stick cooking spray in two 12-cup muffin tins. Fill each muffin cup 2/3 full of the pumpkin batter.
- Place both 12-cup muffin pans in the oven and bake at 400 degrees Fahrenheit for 15 to 17 minutes until golden brown or a toothpick inserted in the middle of a muffin comes out clean.
- Place the baked muffins on a wire rack to cool.
Notes
- You can add a few more chocolate chips to the batter, or you can sprinkle some chocolate chips on top after the batter has been poured into the muffin cups.
- You can add about 1/2 cup of chopped walnuts for some extra crunch and protein.
- These muffins freeze well in a freezer-safe container for 3 to 4 months.
Tried this recipe?Let us know how it was!