Name: Pumpkin Chocolate Chip Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1 (15-ounce) can pumpkin puree; 2 large eggs; ½ cup brown sugar; ½ cup cane sugar; ½ cup vegetable oil; ¼ cup milk; 1 teaspoon vanilla extract; 2 cups all-purpose flour (spooned and leveled); 1 tablespoon pumpkin pie spice; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon sea salt; Heaping ½ cup chocolate chips (plus more as desired)

Pumpkin Chocolate Chip Muffins

I can't get enough of these pumpkin chocolate chip muffins in the fall! Made with a full can of pumpkin, they're insanely moist and packed with pumpkin flavor. They freeze well too!

30 min total 15 min prep 15 min cook 12

Instructions

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1 Preheat the oven to 400°F and grease a 12-cup muffin tin or line it with paper liners.
2 In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, cane sugar, vegetable oil, milk, and vanilla.
3 In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
4 Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
5 Evenly divide the batter among the prepared muffin cups, adding about a heaping ⅓ cup to each one. Top with more chocolate chips, if desired.
6 Bake the muffins for 15 to 20 minutes, or until the tops spring back to the touch and a toothpick inserted comes out with just a few crumbs attached. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.