
How To Make Chocolate Chip Pumpkin Muffins
Pumpkin muffins are spiced perfectly for fall and are studded with semi-sweet chocolate chips for that perfect level of indulgence.
Serves:
Ingredients
- ¾cupunsalted butter,cut into pieces
- 1¼cupsall purpose flour
- ½cupgranulated sugar
- ¼cupbrown sugar
- ¾tspbaking soda
- ¾tspbaking powder
- ½tspsalt
- 2tsppumpkin spice
- ½tspground cinnamon
- 2large eggs,lightly beaten, room temperature
- 1½tspvanilla extract
- 1cuppumpkin puree
- 2tbspmilk
- 1⅓cupsemisweet chocolate chips,divided
- coarse sugar,optional for sprinkling
Instructions
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Preheat oven to 350 degrees F and line a 12-count muffin tin with paper liners. Set aside.
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Place butter pieces in a large, microwave-safe bowl and microwave until melted. Set aside.
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In a large bowl combine flour, sugars, baking powder, baking soda, salt, pumpkin spice, and cinnamon. Whisk until well-combined. Set aside.
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Return to the bowl with the melted butter and ensure that it is not hot to the touch. Add eggs and vanilla, stir well.
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Add pumpkin puree and milk and stir until completely combined.
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Gradually stir the dry ingredients into the wet until completely combined, taking care to not overmix the batter.
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Gently fold in 1 cup of the chocolate chips.
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Evenly divide muffin batter into prepared muffin tins (filling each ¾ full). Sprinkle tops of muffins with remaining cup of chocolate chips and then sprinkle tops generously with sugar.
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Bake for 20 to 22 minutes (toothpick inserted in center should come out mostly clean with only few crumbs).
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Allow to muffins to cool before enjoying.
Nutrition
- Calories: 312.61kcal
- Fat: 18.37g
- Saturated Fat: 11.08g
- Trans Fat: 0.47g
- Monounsaturated Fat: 5.25g
- Polyunsaturated Fat: 0.84g
- Carbohydrates: 36.86g
- Fiber: 2.18g
- Sugar: 23.78g
- Protein: 3.65g
- Cholesterol: 61.75mg
- Sodium: 213.05mg
- Calcium: 51.22mg
- Potassium: 151.72mg
- Iron: 1.76mg
- Vitamin A: 270.42µg
- Vitamin C: 0.93mg
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