THE BEST MOIST PUMPKIN CHOCOLATE CHIP MUFFINS
These pumpkin chocolate chip muffins are a taste of Fall. Grab a muffin for breakfast or enjoy one with a nice cup of coffee for a quick break. Super soft and moist, these are the perfect combination of chocolate, spice and pumpkin puree.
Equipment
- Oven
Ingredients
- 29 oz Pumpkin puree (not pumpkin filling) You can use 2 (15 oz) cans
- 3 cups All-purpose flour
- 2 cups Sugar
- 4 large Eggs
- 1 1/4 cup Vegetable oil or oil of choice
- 2 tsp Baking powder
- 2 tsp Baking soda
- 1 tsp Salt
- 1 tsp Vanilla essence
- 1 tsp Nutmeg
- 1 tsp Cinnamon
- 5 tsp Pumpkin spice
- 12 oz Chocolate chips (reserve some for the top of muffins) Use regular sized or minis
Instructions
- Preheat your oven to 400°F on thr Bake setting.
- Gather all your wet ingredients (oil, eggs, pumpkin puree, sugar) and whisk them all together in a large bowl until well combined.
- In a separate bowl, mix together your flour, baking powder, baking soda, and spices.
- Then simply combine your dry ingredients to your wet mixture. Mix together until fully incorporated but do not overwork the mixture.
- Mix in your chocolate chips.
- Fill your muffins cups, three-quarters of the way (or all the way like I do) depending on how big and how many muffins you want this recipe to yield.
Notes
Vegan substitutions:
- Combine 1 tbsp of flaxseed meal to 3 tbsp of water (for each egg your replacing). Mix together and place in the fridge for up to 30 minutes for it to thicken up.
- Vegan chocolate chips
- Replace half of the vegetable oil with unsweetened apple sauce.
- Eliminate half a cup of sugar from the recipe
- You can also use the flaxseed egg substitution listed above