Description
These pumpkin chocolate chip muffins are fluffy and moist, bursting with cozy spice and melty chocolate chips. The perfect quick and easy recipe for fall!
Ingredients
- ¼ cup (56g) unsalted butter, melted and cooled
- 2 large eggs at room temperature
- 1 cup (236ml) vegetable oil
- ¼ cup (59ml) milk at room temperature
- 1 teaspoon (5g) pure vanilla extract
- 1 ½ cups (366g) pumpkin puree
- 1 ½ cups (330g) light brown sugar
- ½ cup (95g) granulated sugar
- 3 cups (360g) all-purpose flour, sifted
- 2 teaspoon (8.5g) baking soda
- 1 teaspoon (3.75g) baking powder
- 1 teaspoon (5g) salt
- 2 teaspoons (5g) ground cinnamon
- 1 1/2 teaspoons (4g) pumpkin pie spice
- 2/3 cup chocolate chips
- Sparkling sugar (optional)
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin pan with 6 paper liners, alternating them with an empty space in between.
- Beat the eggs for 1-2 minutes until fluffy. Next add the oil, butter, milk, and vanilla extract and beat together until well combined. Then, add the pumpkin puree and continue mixing until it is well combined.
- First, add the brown and granulated sugar and continue beating until well combined. Combine and sift the remaining dry ingredients, then add to the wet batter and beat just until the flour is incorporated. Toss in the chocolate chips and use a spatula to mix into the batter, ensuring all ingredients are well combined.
- Using a large cookie scoop, fill each liner to the very top and then add a heaping spoonful of sanding sugar. Bake at 375°F for 20-24 minutes in the middle of the oven. You should be able to bake two trays at a time. If you only have one muffin tin, bake in batches. Test for doneness by inserting a toothpick into the center of the muffin, if the toothpick comes out clean, the muffins are done. Allow the muffins to cool for 15-20 minutes, then use a knife to help release the edges of the muffin tops from the pan. Then transfer them to a wire rack to cool.
Notes
- Storing: Muffins are freshest within two days of baking. Let them cool completely, then store them in an airtight container at room temperature. I recommend lining the bottom of the container with a paper towel to absorb any excess moisture
- Freezing: Baked muffins can be frozen in an airtight, freezer-safe container. Thaw to room temperature prior to eating. Freeze in a single layer for best results.
- Removing the muffins from the pan: As these are large muffins with tall tops, you’ll need the flat edge of the knife to separate the edge of the muffin from the pan. You’ll want the muffins to be slightly cooled so that the tops won’t separate from the bottom.
- Regular-sized muffins: If you’d prefer to make regular-sized muffins, fill the liners 3/4 full, about 3 tablespoons of batter and bake for about 14-18 minutes or until a toothpick inserted into the center comes out clean.
Nutrition
- Serving Size: 1
- Calories: 521
- Sugar: 40.9 g
- Sodium: 430 mg
- Fat: 26.8 g
- Carbohydrates: 68.2 g
- Fiber: 2.9 g
- Protein: 5.6 g
- Cholesterol: 41.2 mg