Description
Hey friends, Beau here! Can you smell it? That crisp autumn air swirling with caramelized leaves, woodsmoke, and the promise of something deliciously warm coming out of the oven. If your soul craves that sweater-weather comfort but your schedule demands simplicity, these Pumpkin Chocolate Chip Muffins are your answer.
Ingredients
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1 cup canned pumpkin purée (not pie filling)
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2 large eggs, room temperature
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½ cup brown sugar (light or dark)
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¼ cup maple syrup or honey
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¼ cup melted coconut oil or vegetable oil
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1 tsp vanilla extract
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1½ cups all-purpose flour (spoon & level)
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1 tsp baking soda
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½ tsp baking powder
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1 tsp pumpkin pie spice
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½ tsp ground cinnamon
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¼ tsp salt
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¾ cup chocolate chips (plus a few for topping)
Instructions
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Preheat & Prep
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Preheat oven to 350°F (175°C).
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Line a 12-cup muffin tin with paper liners or grease well.
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Mix Wet Ingredients
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In a large bowl, whisk together pumpkin, eggs, brown sugar, maple syrup, oil, and vanilla until smooth.
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Mix Dry Ingredients
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In another bowl, whisk flour, baking soda, baking powder, spices, and salt.
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Combine
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Gently stir the dry mixture into the wet until just combined (a few lumps are fine).
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Add Chocolate
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Fold in chocolate chips. Reserve 2 tbsp for topping.
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Fill & Bake
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Divide batter evenly among muffin cups, filling almost to the top.
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Sprinkle with reserved chips.
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Bake 18–22 min, or until a toothpick comes out clean (avoid melted chocolate spots).
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Cool & Enjoy
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Let cool in pan for 5 minutes, then transfer to a wire rack.
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Serve warm or at room temperature.
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Notes
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Room temp eggs = better rise. Quick fix: Place in warm water for 5 minutes.
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Don’t overmix or muffins may be dense.
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Prevent chip sinkage by tossing chips in 1 tsp flour before folding in.
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Muffins taste even better the next day as flavors meld.
- Prep Time: 10 min
- Cook Time: 18–22 min
Nutrition
- Calories: 190Cal
- Sugar: 14g
- Fat: 9g
- Carbohydrates: 25g
- Protein: 3g