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!

Prep Time10

Cook Time16

Total Time26

Course: Breakfast

Cuisine: American

Keyword: breads and muffins

Servings: muffins

Calories: 226kcal

Author: Laura

Equipment

Mixing bowl
Muffin tin standard or mini muffin tin

Ingredients

4 eggs
2 cups sugar
16 ounces pumpkin puree
1 ½ cups olive oil or another baking oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
12 ounces mini semi-sweet chocolate chips or regular chocolate chips

Instructions

Preheat the oven to 400 degrees F.
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 degrees.

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.

Nutrition