Chocolate Chip Pumpkin Muffins
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 

Super moist and chocolate-y Chocolate Chip Pumpkin Muffins make for the best snack, dessert or breakfast!! PS - these freeze great too so you can pop one out whenever the mood strikes.

Course: Dessert
Cuisine: American
Servings: 24 people
Author: Gaby Dalkin
Ingredients
  • 3 cups all purpose flour
  • 3 cups white sugar
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 cups canned pumpkin
  • 1 cup vegetable oil (or coconut oil)
  • 4 eggs
  • 2/3 cup water
  • 1 teaspoon ground clove
  • 1 teaspoon allspice
  • 2 cups semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees

  2. In a large bowl combine the flour, sugar, baking soda, baking powder and salt. Set aside.

  3. In a mixer combine the pumpkin, oil, eggs, water and spices on medium speed. Slowly add the dry ingredients and mix on low until everything is just combined. Lastly, add the chocolate chips and fold in with a spatula.

  4. Transfer batter into 2 prepared muffin tins, about ⅔ of the way full, and sprinkle with a few extra chocolate chips on top. Bake for about 30-40 minutes, until a knife is inserted in the middle and comes out clean. Transfer to cooling rack and let cool.