Description
Delight in these moist and flavorful Pumpkin Chocolate Chip Muffins, perfectly spiced with pumpkin spice and studded with creamy milk chocolate chips. A wonderful fall treat that’s easy to make and wonderfully comforting.
Ingredients
Scale
Dry Ingredients
- 2.5 cups all-purpose flour
- 1/3 cup granulated sugar
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 teaspoon pumpkin spice
Wet Ingredients
- 1/2 cup skim milk
- 2 tablespoons canola oil
- 1 egg, lightly beaten
- 1 cup pumpkin purée
- 1 teaspoon pure vanilla extract
Add-ins
- 1/2 cup milk chocolate chips
Instructions
- Preheat the oven and prepare pan. Preheat your oven to 400°F (204°C) and position the rack in the middle. Grease a 12-cup muffin tin using cooking spray or oil to prevent sticking.
- Mix dry ingredients. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and pumpkin spice until evenly combined.
- Combine wet ingredients. In a separate smaller bowl, whisk together the skim milk, canola oil, lightly beaten egg, pumpkin purée, and vanilla extract until smooth.
- Combine wet and dry mixtures. Pour the wet ingredients into the dry ingredients. Gently mix them together with a wooden spoon or spatula, taking care not to overmix, just until combined. Then fold in the milk chocolate chips evenly.
- Fill muffin tin. Spoon the batter into each muffin cup, filling about three-quarters full to allow room for rising.
- Bake the muffins. Place the muffin tin in the oven and bake for 18-20 minutes, or until the tops are lightly browned and a toothpick inserted into the center comes out clean. Baking for the full 20 minutes is recommended.
- Cool and serve. Let the muffins cool in the tin for a few minutes to set, then transfer them to a wire rack to cool completely before serving to maintain texture.
Notes
- Do not overmix the batter as it can lead to dense muffins.
- Use fresh pumpkin purée for the best flavor, homemade or canned plain pumpkin.
- Milk chocolate chips add sweetness; dark chocolate chips can be used for a richer taste.
- Store baked muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a dairy-free option, substitute skim milk with almond or oat milk and use dairy-free chocolate chips.
