It’s pumpkin season! If you feel like baking pumpkin puree, make these delicious muffins with cinnamon and chocolate chips!
Prep Time: 10 minutes
Cook Time: 20 minutes at 375°F (190°C)
Difficulty: easy
Servings: 16 muffins
Ingredients
- 2 cups all purpose flour (280 g)
- 1 cup brown sugar (170 g)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- 15 ounces canned pumpkin puree (not pumpkin pie mix) (425 g)
- 3 eggs
- 1/3 cup oil (75 ml)
- 1/4 cup butter, melted and cooled (57 g)
- 1 cup chocolate chips or chunks (175 g)
- additional chocolate chips or chunks for topping if desired
Instructions
Preheat oven to 375°F (190°C). Line a muffin pan with paper muffin liners, or spray generously with non-stick cooking spray.
In a medium bowl, combine flour, sugar, cinnamon, pumpkin pie spice, baking powder and salt. Mix to combine, then set aside.
In a large bowl combine pumpkin puree, eggs, oil and butter. Mix until well combined. Add in dry ingredients and stir until just combined, but do not overmix.
Stir in chocolate chips or chunks.
Scoop ingredients into prepared muffin pan. Well should be filled about 3/4 of the way full. If desired, press additional chocolate chips or chunks into the top of each muffin.
Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean, or muffins springs back when lightly pressed.
Place on wire cooling rack for five minutes, then remove muffins from pan.
Tip: Store covered at room temperature for up to three days. If desired, muffins can be stored covered in the refrigerator, which will extend the time to 7 days. Muffins freeze well.
Inspired from: Love From The Oven
