Chocolate Chip Pumpkin Muffins Recipe

Name: Chocolate Chip Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Canned Pumpkin Puree (not Pumpkin Pie Filling); 1/4 cups Buttermilk; 1/2 cups Granulated Sugar; 1/2 cups Light Brown Sugar; 1/3 cups Canola Oil; 2 whole Large Eggs; 2 teaspoons Vanilla Extract; 1-3/4 cup All-purpose Flour; 1 teaspoon Pumpkin Pie Spice; 3/4 teaspoons Fine Sea Salt; 1/2 teaspoons Ground Cinnamon; 1/4 teaspoons Ground Ginger; 1/4 teaspoons Ground Nutmeg; 1/8 teaspoons Ground Cloves; 1/8 teaspoons Ground Allspice; 1/2 teaspoons Baking Soda; 3/4 cups Mini Chocolate Chips

Servings: persons

1 cup Canned Pumpkin Puree (not Pumpkin Pie Filling)
1/4 cups Buttermilk
1/2 cups Granulated Sugar
1/2 cups Light Brown Sugar
1/3 cups Canola Oil
2 whole Large Eggs
2 teaspoons Vanilla Extract
1-3/4 cup All-purpose Flour
1 teaspoon Pumpkin Pie Spice
3/4 teaspoons Fine Sea Salt
1/2 teaspoons Ground Cinnamon
1/4 teaspoons Ground Ginger
1/4 teaspoons Ground Nutmeg
1/8 teaspoons Ground Cloves
1/8 teaspoons Ground Allspice
1/2 teaspoons Baking Soda
3/4 cups Mini Chocolate Chips

1
Preheat your oven to 375 F and line a 12-count standard size muffin tin with paper liners or spray with a non-stick spray.
2
In a large bowl, whisk together the pumpkin puree, buttermilk, granulated sugar, light brown sugar, canola oil, eggs and vanilla extract until smooth.
3
In another large bowl, whisk together the flour, pumpkin pie spice, salt, cinnamon, ginger, nutmeg, cloves, allspice, and baking soda until thoroughly combined.
4
Add the dry ingredients to the wet and fold the ingredients together until just moistened and all of the floured mixture has been absorbed. Fold in the chocolate chips. Do not over-mix.
5
Fill the muffin molds 3/4 of the way up with the batter. Bake at 375 F for 15-18 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs.
6
Remove from heat and let them cool for 10 minutes in the pan and then remove the muffins and transfer to a wire rack to cool the rest of the way. The muffins will keep for 2-3 days in an airtight container. Enjoy!

825

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup Canned Pumpkin Puree (not Pumpkin Pie Filling), 1/4 cups Buttermilk, 1/2 cups Granulated Sugar, 1/2 cups Light Brown Sugar, and more.

Yes, Chocolate Chip Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Chip Pumpkin Muffins

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