Chocolate Chip Pumpkin Muffins

5 from 2 votes

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.

Prep Time5

Cook Time40

Total Time45

Course: Dessert

Cuisine: American

Servings: 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
⅔ cup water
1 teaspoon ground clove
1 teaspoon allspice
2 cups semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees
In a large bowl combine the flour, sugar, baking soda, baking powder and salt. Set aside.
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.
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 25-30 minutes, until a knife is inserted in the middle and comes out clean. Transfer to cooling rack and let cool. (NOTE - baking time will vary depending on what style muffin tin you are using - so best bet is to check the muffins with a knife and once the knife comes out clean, they are done)

Notes

Muffins are perfect for freezing. Let cool completely before placing in an airtight container or zipper top freezer bag.

Nutrition