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Pumpkin Chocolate Chip Muffins
Super soft and moist Pumpkin Chocolate Chip Muffins. A freezer friendly breakfast or dessert!
Ingredients
- 4 eggs
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 15 ounce can pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups canola oil
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 400 degrees. Spray two muffin pans with non stick cooking spray. In a large bowl combine the eggs, both sugars, pumpkin and oil until smooth, set aside.
- In a medium bowl combine flour, baking soda, baking powder, pumpkin pie spice and salt.
- Fold the dry ingredients into the wet ingredients just until combined. (Do not over mix). Fold in the chocolate chips.
- Fill the prepared muffin tins 3/4 of the way up.
- Bake for 15 minutes or until a toothpick inserted near the center comes out mostly clean. I like to under bake mine a bit to keep the muffins extra moist.
- Allow the muffins to cool in the pan for 10 minutes before removing them to a wire rack to cool completely.
Notes
Adapted from The Girl Who Ate Everything
Nutrition Information
Calories: 191kcalCarbohydrates: 33gProtein: 3gFat: 5gSaturated Fat: 2gCholesterol: 28mgSodium: 154mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 50IUVitamin C: 0.1mgCalcium: 28mgIron: 1.5mg