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Writer's pictureSam

PUMPKIN CHOCOLATE CHIP MUFFINS


When fall hits, we want all the fall inspired flavors. Pumpkin, cinnamon, chai, ginger, and so many more. When a slight crisp is in the air, it is time to pull out those classic feel-good recipe for fall. These pumpkin muffins are a staple and so easy.


I got my recipe from Sally's Baking Recipes!


INGREDIENTS

1 ¾ cups All-Purpose Flour

1 tsp. Baking Soda

1 ½ tsp. Ground Cinnamon

1 ½ tsp. Pumpkin Pie Spice

¼ tsp. Ground Ginger

½ tsp. Salt

½ cup Vegetable Oil

½ cup Granulated Sugar

⅓ cup Dark Brown Sugar, packed

1 ½ cups Pumpkin Puree (not pumpkin pie filling), canned

2 Eggs, large

¼ cup Milk


INSTRUCTIONS
  1. Preheat oven to 425°F. Spray your muffin tin with nonstick spray or line with cupcake liners.

  2. In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.

  3. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.

  4. Fold in your chocolate chips.

  5. Spoon the batter into liners, filling them all the way to the top.

  6. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan before enjoying. 

  7. Enjoy! If you're not eating immediately, cover tightly and store at room temperature for up to 1 week.


 


Preheat oven to 425°F. Spray your muffin tin with nonstick spray or line with cupcake liners.


In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.



In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.



Fold in your chocolate chips.



Spoon the batter into liners, filling them all the way to the top.



Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take.



Allow the muffins to cool for 5 minutes in the muffin pan before enjoying. 



Enjoy! If you're not eating immediately, cover tightly and store at room temperature for up to 1 week.


If you plan on saving this recipe for later via Pinterest, feel free to use this image!


Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!


A video is also up on my Instagram and Pinterest going through the recipe in full.












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