Flavorful Chocolate Chip Pumpkin Muffins with warm spices are soft, perfectly sweet and so delicious. They're healthier and easy to make with less oil and sugar than most recipes, yet they bake up moist and tender. A great snack or breakfast treat, especially in the fall!
1 1/2cups(180 grams) whole wheat pastry flour or all-purpose flour
2teaspoonspumpkin spice or ground cinnamon
1/4teaspoonground nutmeg
1teaspoonbaking soda
1/2teaspoonsalt
1/3cup(60 grams) chocolate chips + more for topping
2large eggs
1/4cup vegetable oil, canola oil or melted coconut oil
1cup(244 grams) canned pumpkin puree
1/2cup(110 grams) brown sugar
1teaspoonvanilla extract
Instructions
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
In a large bowl, whisk together flour, pumpkin spice, nutmeg, baking soda and salt. Whisk in chocolate chips.
In a medium bowl, lightly beat the eggs until the yolks break apart. Whisk in the oil, pumpkin, brown sugar and vanilla; mixing until smooth.
Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined. Don’t over mix – some small lumps are fine.
Divide the batter evenly among the 12 muffin cups, filling them 3/4 full. If desired, sprinkle some additional chocolate chips on top and gently press them in.
Bake for 5 minutes at 425ºF then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take.
Allow the muffins to cool for 10 minutes in the muffin pan. After a couple of hours, the flavor instensifies and these become even more delicious!
Notes
To make 2 teaspoons pumpkin pie spice, mix ¾ tsp cinnamon, ¼ tsp nutmeg, ½ tsp ground ginger.Store muffins in an airtight container at room temperature for 1-2 days and in the fridge for up to 5 days, or freeze for up to 3 months.