AuthorNorma OlyaDifficultyBeginnerFluffy and delicious Pumpkin Chocolate Chip Muffins are going to become your fall favorite! Full of pumpkin puree, pumpkin pie spice, and mini chocolate chips – they’re simple and delicious.
Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
Using an electric mixer to beat together butter and brown sugar until light and fluffy. Add pumpkin, egg, and vanilla and beat until combined.
In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
Add the flour mixture alternately with the milk; beating after each addition.
Beat in ½ cup mini chocolate chips.
Divide batter among prepared muffin cups. Sprinkle extra mini chocolate chips on top of each muffin.
Bake 19 - 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cool for about 10 minutes before transferring to a wire rack to cool completely.
Ingredients
Directions
Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
Using an electric mixer to beat together butter and brown sugar until light and fluffy. Add pumpkin, egg, and vanilla and beat until combined.
In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
Add the flour mixture alternately with the milk; beating after each addition.
Beat in ½ cup mini chocolate chips.
Divide batter among prepared muffin cups. Sprinkle extra mini chocolate chips on top of each muffin.
Bake 19 - 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cool for about 10 minutes before transferring to a wire rack to cool completely.
