Pumpkin Chocolate Chip Muffins

The perfect Fall treat made with extra chocolate chips!

5 from 2 votes

Prep Time: 10

Cook Time: 22

Total Time: 32

Servings: 12 muffins

Coat the muffin pan with cooking oil or non-stick cooking spray. Preheat the oven to 350°F.
In a large bowl combine the dry ingredients: 2 ½ cups all-purpose flour, 2 tsp baking powder, 2 tsp pumpkin pie spice, 1 tsp cinnamon, ½ cup brown sugar, and ½ cup granulated sugar. Mix ingredients.
Add the wet ingredients to a separate bowl: 1 cup pumpkin puree, ½ cup cooking oil, ¾ cup milk, 1 egg, 1 tsp vanilla extract. Mix until it forms a batter.
Add the wet ingredients to the dry ingredients and mix until it forms an orange batter.
Fold 1 cup chocolate chips into the batter.
Divide the batter into the greased muffin pan. Under ½ cup of batter for each muffin cup. Bake for 20-23 minutes or until toothpick comes out clean when poked in the center (I baked mine 22 mins).
Let muffins cool in pan for 10 minutes, then place on a rack to cool completely.

Refrigerate - Let cool completely and store in an airtight container in the fridge for 3-4 days.
Freeze - I prefer to keep mine in the freezer so they last longer! Add them to a freezer bag, remove any extra air, and they'll last up to 6 months.
Reheat - Wrap in a paper towel and reheat in the microwave for a few seconds.

The nutritional information provided is an estimate and is per serving.

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