Pumpkin Chocolate Chip Muffins
Pumpkin chocolate chip muffin recipe makes moist, lightly spiced pumpkin chocolate chip muffins.
Servings 14 muffins
Calories 195kcal
Ingredients
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- ¼ cup neutral oil
- ¼ cup buttermilk
- 1 ½ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup mini chocolate chips
Instructions
- Preheat oven to 400 F. Paper-line or grease 14 muffin tin cups.
- In a large bowl, mix together pumpkin, sugars, eggs, oil, and buttermilk until well-combined.1 cup pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar, 2 large eggs, ¼ cup neutral oil, ¼ cup buttermilk
- Whisk in flour, pumpkin pie spice, baking soda, and salt just until combined. Don't overmix.1 ½ cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking soda, ½ teaspoon salt
- Add mini chocolate chips, and stir until just incorporated.½ cup mini chocolate chips
- Divide batter evenly among the muffin cups.
- Bake for 7 minutes.
- Reduce heat to 375F.
- Continue baking for 13-18 minutes, or until wooden pick inserted in centers comes out clean. A little melted chocolate is ok, but you don't want wet batter coming out on the toothpick.
- Cool in pans for 5-10 minutes, and then remove to wire racks to finish cooling.
Notes
- Oil: Neutral oils such as vegetable, olive oil, or canola will work well.
- Buttermilk: Regular buttermilk or low-fat buttermilk will work.
- Nutritional values are estimates.
Nutrition
Serving: 1muffin | Calories: 195kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 179mg | Potassium: 115mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2755IU | Vitamin C: 0.8mg | Calcium: 28mg | Iron: 1.5mg