Printable Recipe
Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins are perfect for anyone craving fall flavors or looking to get a seriously easy breakfast treat on the table fast! 🖨 ⬇️ 🖨 ⬇️ 🖨 ⬇️ 🖨 ⬇️ You can print out the recipe here: These Chocolate Chip Pumpkins muffins are the perfect balance of pumpkin and chocolate, with a hint of cinnamon.
Prep time
15 min
Cook time
26 min
Total time
41 min
Yield
20
Ingredients
13
Steps
5
Filed under: dessert, baking, under 1 hour, chocolate, vanilla.
Source channel: The Anthony Kitchen
Key ingredients
All-Purpose Flour, Baking Powder, Baking Soda, Cinnamon, Fine Sea Salt.
Ingredients
- 2 1/2 cups All-Purpose Flour
- 1 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Cinnamon
- 1 1/4 teaspoon Fine Sea Salt
- 1 (15 ounce) can Pumpkin Puree
- 1 cup Light Brown Sugar (firmly packed)
- 1/2 cup Granulated Sugar
- 2/3 cup (equal to 10 tbsp) Unsalted Butter (melted and slightly cooled)
- 1/2 cup Whole Milk
- 3 Eggs (slightly beaten)
- 1 teaspoon Pure Vanilla Extract
- 1 1/2 cup Milk Chocolate Chips
Method
- Preheat oven to 350° and have ready two standard-sized muffin tins. Spritz with nonstick cooking spray, then line with muffin cups.
- In a small mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside until ready to use.
- Add the pumpkin puree, both sugars, melted butter, milk, eggs, and the vanilla to a large mixing bowl and whisk well to combine.
- Add the dry ingredients and mix with a silicone spatula until just incorporated. Scrape down the sides and bottom of bowl and mix once more. Stir in the chocolate chips.
- Fill the muffin tins to the top and bake for 25-28 minutes, until the top of the muffins are springy to the touch.