Pumpkin Chocolate Chip Muffins
Pumpkin is not just for the fall, so grab a can of pumpkin puree and make these deliciously moist pumpkin chocolate chip muffins right now.
Equipment
- 1 kitchen scale
- 1 mixing bowl
- measuring spoons and cups
- 1 whisk
- 1 spatula
- 12 Muffin liners
- 1 Muffin tin
Ingredients
- 56 grams pumpkin puree ¼ cup
- 113 grams maple syrup ⅓ cup
- 2 large eggs room temperature
- 100 grams light brown sugar ½ cup
- 95 grams avocado oil ½ cup
- 256 grams all purpose flour 2 cups
- 1 tablespoon pumpkin pie spice see notes below to create your own
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup chocolate chips
Instructions
- Preheat the oven to 375º, then line and grease a muffin tin.
- In a large bowl, whisk together the eggs, sugar, oil, maple syrup, pumpkin, and vanilla extract using a hand whisk.
- To the same bowl, pour in the flour, baking soda, baking powder, and the pumpkin pie spice, then whisk until the flour is just combined.
- Using a spatula, fold in the chocolate chips by moving the spatula around the bowl and mixing the chocolate chips into the batter gently. Do not overmix!
- Using a cookie scoop, scoop the batter into the muffin ⅔ of the way and divide the batter evenly.
- Place the tin into the oven, the bake for 22-23 minutes.
Notes
If you do not have a pumpkin spice to add, you can create your own! Use equal parts of clove, nutmeg, and cinnamon (all one teaspoon) and add to the batter.
Tried this recipe?Let us know how it was!