Pumpkin Chocolate Chip Muffins

I don’t care what temperature the weather is outside; inside my home, it is officially fall! My house is decorated with fall-colored leaves, pumpkins, and of course my fall-themed gnomes. The only thing my home is missing is the glorious scent of cinnamon, nutmeg, and vanilla! For just the scent of fall and autumn in my home I love to have a pot of apples, orange slices, cinnamon, and some other spices in water simmering for a few hours. However, I also have a bit of a sweet tooth; per usual, so let's make some pumpkin chocolate chip muffins!

This pumpkin chocolate chip muffin recipe is so simple, you’re going to love it, and no need to get out your mixer. They come out of your oven extra soft and moist and the pumpkin flavor is heavenly! You can also make this recipe dairy-free by substituting dairy-free milk. This muffin recipe is very adaptable, add chocolate chips, nuts, or dried cranberries; sprinkle with coarse sugar; or leave plain. I hope I’ve convinced you. Now, let’s get baking!

Prep time: 15 min | Cook Time: 21-22 mins | Total time: 40 mins

Ingredients

1 and 3/4 cups all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1 and 1/2 teaspoons pumpkin pie spice
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup vegetable oil (or melted coconut oil)
1/2 cup granulated sugar
1/3 cup packed light or dark brown sugar
1 and 1/2 cups canned pumpkin puree (not pumpkin pie filling!)
2 large eggs
1/4 cup milk (dairy or non-dairy)
1 cup chocolate chips (other add-ins)

Steps

Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
In a separate medium sized bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.
Fold in 1 cup of chocolate chips in the batter right before spooning into your muffin pan.
Spoon the batter into liners, filling them all the way to the top.
Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan before removing.
Cover tightly and store at room temperature for up to 1 week.
ENJOY!