These are the perfect Pumpkin Chocolate Chip Muffins. They’re a staple at our house this time of year!
Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins {TMH}
Prep time
Cook time
Total time
Ingredients
- 2 cup sugar
- ¼ cup butter (that is ½ a cube)
- ½ cup oil, veg or canola
- 1 15 oz can packed pumpkin, (approx. 2 cups)
- 4 eggs
- 3⅓ cup whole wheat flour, you can use white if you want, but if you use wheat you can eat them for breakfast. 🙂
- 3 t. cinnamon
- 1½ t. ginger
- ¾ t. nutmeg
- ¾ t. allspice or ground cloves
- 2 t. baking soda
- ½t. baking powder
- ½t. salt
- 1½ cups semi sweet chocolate chips (mini are fun)
Instructions
- Preheat oven to 350°
- Cream together sugar, softened butter and oil
- Add pumpkin and eggs. Mix until completely combined
- Sift flour and all other dry ingredients together.
- Slowly add dry mixture to creamed mixture and mix until combined
- Add chocolate chips and mix once more
- Fill muffin tins ⅔ full and bake at 350° for 20 minutes. If doing mini muffins, reduce cooking time to 11-12 minutes.
- Remove from tins and let cool on a cooling rack
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