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Pumpkin Chocolate Chip Muffins

These tender, bakery-style muffins are basically fall in muffin form! They're perfect for breakfast, snack time, or sneaking into lunchboxes. The combination of warm pumpkin spice and melty chocolate chips makes them irresistible to kids and adults alike.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips divided

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
  3. In another bowl, mix together the pumpkin puree, oil, eggs, both sugars, and vanilla extract until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Don't overmix—a few lumps are okay!
  5. Fold in 1 cup of the chocolate chips, reserving the remaining 1/2 cup for topping.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the reserved chocolate chips on top of each muffin.
  7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature! They'll keep in an airtight container for up to 4 days.