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Pumpkin Chocolate Chip Muffins

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These pumpkin chocolate chip muffins are moist, warmly spiced, and studded with gooey chocolate chips. Perfect for fall baking and cozy breakfasts.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup canned pumpkin puree
  • ⅔ cup almond milk
  • ⅔ cup maple syrup
  • ⅓ cup melted coconut oil
  • 1 teaspoon vanilla extract
  • ¾ cup chocolate chips, plus more for sprinkling

Instructions

  1. Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners or lightly grease it.
  2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
  3. In a large bowl, whisk the eggs. Then add the pumpkin puree, almond milk, maple syrup, coconut oil, and vanilla. Whisk until smooth.
  4. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
  5. Fold in the chocolate chips.
  6. Divide the batter evenly into the muffin cups and sprinkle a few extra chocolate chips on top of each.
  7. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • These muffins freeze well. Store in an airtight container in the freezer for up to 2 months.
  • Use dairy-free chocolate chips to keep the recipe fully dairy-free.
  • Let muffins cool completely before storing to prevent sogginess.

Nutrition

Find it online: https://yumfamilyrecipes.com/pumpkin-chocolate-chip-muffins/