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Mel's Kitchen Cafe

Pumpkin Chocolate Chip Muffins

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Prep Time 10 minutes
Cook Time 21 minutes
Total Time 35 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

  • 1 2/3 cup all purpose or whole wheat flour
  • 1 cup granulated sugar
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs
  • 1 cup canned pumpkin puree (see note about using the whole can)
  • 1/2 cup salted butter, softened to room temperature or melted
  • 1 cup chocolate chips

Method
 

  1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with liners. Set aside.
  2. Add all ingredients except chocolate chips to a large bowl and mix until no dry streaks remain. Stir in chocolate chips.
  3. Scoop batter evenly into muffin tin filling muffin cups about 2/3 to 3/4 full.
  4. Bake for 18-25 minutes until the tops spring back lightly to the touch. Remove from the muffin tin and let cool completely on cooling rack.

Notes

Flour: these muffins work really well with whole wheat flour or half white flour/half wheat flour; I use white whole wheat flour when baking (red whole wheat flour is darker and makes baked goods more dense and hearty).
 
Sugar: if you like your muffins less sweet, you can decrease the sugar by 1/4 cup.
 
Pumpkin Pie Spice: if you don’t have pumpkin pie spice, use the following for this recipe: 1 3/4 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/4 teaspoon allspice, pinch cloves.
 
Pumpkin:many people in the comments have said they’ve used the whole can of pumpkin with good results (without altering any of the other ingredients) – if doing so, you’ll probably get a few more muffins out of the batch.