The Best Pumpkin Chip Muffins
I have baked some version of a pumpkin chocolate chip muffin every fall since I first got married. It only took me 8 fall seasons to perfect the recipe. This is the easiest version yet and definitely the most moist — my two requirements when baking. A huge hit with my kiddos who lovingly named them their “Room on the Broom” muffins.
Bake @ 350° for 20-22 minutes (yields 12 large muffins or 18 small/medium muffin)
Dry Ingredients:
1 cup sugar
1 2/3 cup flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1 1/2 cups milk chocolate chips
Wet Ingredients:
2 eggs
1 stick melted butter
1/2 teaspoon vanilla extract
1 cup Libby’s pure canned pumpkin puree
I love this recipe because you just mix the dry and wet ingredients separately before combining (making sure not to over mix or your muffins will be tough). I add the chocolate chips to my dry ingredients before adding the wet ingredients, otherwise I tend to over mix at the very end by attempting to distribute the chips evenly.
I spray the muffin tin generously with coconut oil before scooping the batter. I think the secret to this recipe is topping the muffins with extra milk chocolate chips (take that semi-sweet garbage and go home) before you bake them. Be sure to take these guys out of the oven the second the toothpick comes out clean. Obviously oven settings vary and many recipes will tell you 25-30 minutes at 350 for muffins, but I have personally found that these babies do best around the 20 minute mark — leaving them extra moist and soft.
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