Chocolate Chip Pumpkin Muffins

Prep: 15 mins

Cook: 18 mins

Level: Easy

Serves: Updated

12

Description

Chocolate and pumpkin collide in this bakery-style muffin!

Ingredients

• 1 cup Canned Pumpkin Puree (not Pumpkin Pie Filling)
• ¼ cups Buttermilk
• ½ cups Granulated Sugar
• ½ cups Light Brown Sugar
• ⅓ cups Canola Oil
• 2 whole Large Eggs
• 2 teaspoons Vanilla Extract
• 1-¾ cup All-purpose Flour
• 1 teaspoon Pumpkin Pie Spice
• ¾ teaspoons Fine Sea Salt
• ½ teaspoons Ground Cinnamon
• ¼ teaspoons Ground Ginger
• ¼ teaspoons Ground Nutmeg
• ⅛ teaspoons Ground Cloves
• ⅛ teaspoons Ground Allspice
• ½ teaspoons Baking Soda
• ¾ cups Mini Chocolate Chips

• 1 cup Canned Pumpkin Puree (not Pumpkin Pie Filling)
• ¼ cups Buttermilk
• ½ cups Granulated Sugar
• ½ cups Light Brown Sugar
• ⅓ cups Canola Oil
• 2 whole Large Eggs
• 2 teaspoons Vanilla Extract
• 1-¾ cup All-purpose Flour
• 1 teaspoon Pumpkin Pie Spice
• ¾ teaspoons Fine Sea Salt
• ½ teaspoons Ground Cinnamon
• ¼ teaspoons Ground Ginger
• ¼ teaspoons Ground Nutmeg
• ⅛ teaspoons Ground Cloves
• ⅛ teaspoons Ground Allspice
• ½ teaspoons Baking Soda
• ¾ cups Mini Chocolate Chips

Preparation

Preheat your oven to 375 F and line a 12-count standard size muffin tin with paper liners or spray with a non-stick spray.

In a large bowl, whisk together the pumpkin puree, buttermilk, granulated sugar, light brown sugar, canola oil, eggs and vanilla extract until smooth.

In another large bowl, whisk together the flour, pumpkin pie spice, salt, cinnamon, ginger, nutmeg, cloves, allspice, and baking soda until thoroughly combined.

Add the dry ingredients to the wet and fold the ingredients together until just moistened and all of the floured mixture has been absorbed. Fold in the chocolate chips. Do not over-mix.

Fill the muffin molds 3/4 of the way up with the batter. Bake at 375 F for 15-18 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs.

Remove from heat and let them cool for 10 minutes in the pan and then remove the muffins and transfer to a wire rack to cool the rest of the way. The muffins will keep for 2-3 days in an airtight container. Enjoy!