Cozy Chocolate Chip Pumpkin Muffins
These moist pumpkin muffins filled with melty chocolate chips are the perfect treat for a chilly autumn day.
dailyrecipesbook.comThere is something so comforting about the smell of pumpkin and cinnamon baking in the oven. These muffins have a beautiful golden top and a soft center that stays moist for days.
My favorite trick for getting that bakery style height is to start the oven at a higher temperature for the first five minutes. It gives the muffins a little boost so they rise perfectly every single time.
Ingredients
- 2 cups all purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup semi sweet chocolate chips
Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit and line a muffin tin with paper liners.
- 2
In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
- 3
In a separate bowl, mix the pumpkin puree, both sugars, eggs, vegetable oil, and vanilla until smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
- 5
Fold in the chocolate chips with a spatula.
- 6
Divide the batter evenly among the muffin cups.
- 7
Bake at 400 degrees for 5 minutes, then reduce the oven temperature to 350 degrees and bake for another 15 to 18 minutes until a toothpick comes out clean.
- 8
Let the muffins cool in the pan for 10 minutes before moving them to a wire rack.
๐ก Tips
Store these in an airtight container at room temperature for up to three days. If you want them to taste fresh from the oven, just pop one in the microwave for ten seconds before serving.
Made this recipe? Let us know how it went.
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