The perfect fall muffin recipe. With fall favorites like pumpkin puree and pumpkin spice and my any time favor tire ingredient chocolate chips. These Chocolate Chip Pumpkin Muffins need to be on your fall baking list.
Chocolate Chip Pumpkin Muffins
Muffins are my kids favorite breakfast recipe! They are so easy to make ahead of time and I love making big batches on the weekend and freezing them for an easy breakfast during the week. Of course I had to make these Chocolate Chip Pumpkin Muffins this fall! I’ll add pumpkin to just about anything and my kids love them so it was a win win!
Fall is my favorite time of year. I know it’s everyones favorite, it’s the perfect weather and it’s beautiful! I’m a fall baby so it’s been my favorite from birth. I celebrate my birthday near Thanksgiving and thats always been my favorite time of year. When fall rolls around I jump in with both feet and go a little over board (if there is such a thing) with pumpkin! Last week we got to go as a family to a pumpkin and when we came home I had Pumpkin Chili cooking in the slow cooker! Savory or sweet pumpkin can be added to anything!
These Chocolate Chip Pumpkin Muffins are easy to make just mix up your wet and dry ingredients then combine. Fold in chocolate chips and I added more chocolate chips on top. Totally optional but when is more chocolate chips a bad thing?
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Ingredients
- Pumpkin puree, 1 can ( oz)
- Eggs, 2
- Unsalted butter, melted, 1/2 cup
- Water, 1/2
- Flour, 1 3/4 cups
- Baking powder, 1/4 tsp
- Baking soda, 1 tsp
- Salt, 1/4 tsp
- Sugar, 1 1/3 cup
- Pumpkin pie spice, 2 tsp
- Chocolate chips, 1 1/4 cup
Instructions
- Preheat oven to 350 degrees.
- Add pumpkin puree, eggs, melted butter, and water to a large bowl or a stand mixer and mix until well combined.
- In a separate bowl whisk together flour, baking powder, baking soda, salt, sugar, and pumpkin pie spice. Add these dry ingredients into the wet and mix together until well combined.
- Fold in chocolate chip.
- Prepare muffin tin with non stick cooking spray and spoon in batter until 3/4 full. (Optional: I topped my muffins with a few extra chocolate chips)
- Bake for 30 minutes or until cooked through. Allow to cook for 5-7 minutes in pan then remove.
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