Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 large eggs, room temperature
- 1 ½ cups pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or grease them well with non-stick cooking spray. Whisk the flour, granulated sugar, brown sugar, baking soda, salt, and pumpkin pie spice together in a large bowl until no lumps remain.
- In a separate medium bowl, whisk together the pumpkin puree, eggs, oil, and vanilla extract until the mixture is smooth and completely combined. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold the mixture together. Stop mixing as soon as you see no more streaks of dry flour. Gently fold in the chocolate chips.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle a few extra chocolate chips on top of each muffin for a professional look. Place the tin in the center of the oven and bake for 18 to 22 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Allow the muffins to cool in the pan for about 5 minutes. This helps them set so they don’t break when you remove them. Transfer the muffins to a wire rack to cool completely. Enjoy them warm for the best chocolate-melting experience.
- Cook Time: 35 minutes