Pumpkin Chocolate Chip Muffins
Fall is in the air, and that means one thing: Pumpkin season is here! These pumpkin chocolate chip muffins are the perfect way to celebrate. Made with canned pumpkin puree and mini chocolate chips, these homemade muffins are moist, fluffy, and full of flavor. Not to mention, they're also really easy to make!
Equipment
- Muffin tin
- Mixing bowl
- stand or hand mixer
Ingredients
- 4 eggs
- 2 cups sugar
- 16 oz. can of pumpkin puree
- 1 ½ cups olive oil or another baking oil
- 3 cups flour
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1 tsp. salt
- 12 oz. regular or mini chocolate chips
Instructions
- Preheat the oven to 400˚.
- In a large bowl, combine eggs, sugar, pumpkin and oil until smooth.
- Then add in the dry ingredients and mix until well combined. Fold in the chocolate chips.
- Fill muffin tins 3/4 full and bake for 16 minutes at 400˚.
Notes
- You can use a mini muffin tin or a regular muffin tin. But if you use a mini muffin tin, cut back on the baking time. Try 12 minutes, instead of 16.