pumpkin spice muffins;
Moist pumpkin muffins with your favorite fall spices and studded with pumpkin spice chocolate chips!
Oven Temp: 350°F
Servings: 12
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Ingredients
- 1¾ cups flour
- 1 cup brown sugar packed
- 1 Tbsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 15 oz can pumpkin puree
- ½ cup canola oil
- 1 Tbsp milk
- 1 tsp vanilla
- 1 cup pumpkin spice chips (these can be hard to find out of season, alt. white chocolate chips)
Instructions
- Line a muffin tin with 12 paper liners.
- In a large bowl, add 1¾ cups flour, 1 cup packed brown sugar, 1 Tbsp cinnamon, 1 tsp baking powder, ½ tsp baking soda, and 1 tsp salt. Mix gently to combine.
- To the dry ingredients add: 2 eggs, 15oz pumpkin puree, ½ cup canola oil, 1 Tbsp milk, and 1 tsp vanilla. Mix until just combined and everything is even, try not to overmix.
- Add in 1 cup of pumpkin spice chocolate chips and fold gently into the batter. Reserve some additional chips for the top as desired.
- Spoon the batter evenly into the 12 lined muffin cups. They should fill the papers significantly (none of this ¾ full nonesense, go for full cups). This helps get a lovely dome on your muffins.
- You can sprinkle extra chips on top, but I prefer to wait until halfway through baking to add them. Waiting keeps the chips from melting and keeps the finished muffins picture-perfect!
- Bake for 25-30 minutes or until a toothpick comes out clean.
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