Pumpkin Chocolate Chip Muffins
Super soft and moist Pumpkin Chocolate Chip Muffins. A freezer friendly breakfast or dessert!
- 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
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.
Adapted from The Girl Who Ate Everything