The Best Pumpkin Chocolate Chip Muffins

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The Best Pumpkin Chocolate Chip Muffins

Ingredients

  • 6 tablespoons unsalted butter
  • 1 cup canned pumpkin not pumpkin pie filling
  • ½ cup honey or pure maple syrup
  • ¼ cup milk dairy, almond, etc.
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon pumpkin pie spice OR 1 ½ teaspoons cinnamon, 1 teaspoon allspice, ½ teaspoon nutmeg, and ¼ teaspoon cloves
  • 1 ½ cups white whole wheat flour
  • ½ cup chocolate chips I like to use mini chocolate chips

Instructions

  • Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray or line with parchment liners. You can also bake the muffins in silicone baking cups.
  • Place butter in a large bowl. Melt in the microwave.
  • Add the pumpkin, honey or pure maple syrup, and milk to the bowl. Whisk to combine. Whisk in the eggs and vanilla extract.
  • Add the baking soda, baking powder and salt and whisk until well combined. Whisk in the pumpkin pie spice (or spices listed).
  • Using a rubber spatula, mix in the white whole wheat flour and chocolate chips. Be careful to not over mix the batter.
  • Scoop batter into the prepared muffin pan (a large scoop makes this quick and easy). Add a few more chocolate chips to the tops of the muffins if desired.
  • Bake muffins for 15-18 minutes, until a tester inserted into the center of a muffin comes out clean. Let muffins cool in the pan for 10 minutes and then transfer to a wire rack to cool completely.
  • Muffins can be stored wrapped airtight at room temperature for up to 3 days or in the freezer for up to 3 months.

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