I can remember they were Riley's favorite treat for the longest time. I think pumpkin might have been one of her first words. No doubt this recipe was a reason why! What I love about these muffins is that they are not "wet". Have you ever made a batch of pumpkin muffins that sort of get soggy and gross after a couple of days? I'm not sure if the pumpkin moisture is too much in relation to the flour or what, but my old recipe sometimes wasn't the greatest. I'm glad I've finally found one that's yummy and not full of sugar. This is my go to recipe when it comes to muffins this time of year!
Pumpkin Chocolate Chip Muffins
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon pumpkin pie spice
- 6 tablespoons unsalted butter, melted
- 3/4 cup brown sugar, packed
- 1 cup pumpkin puree
- 1 large egg
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 - 1 cup chocolate chips
- 1. Preheat oven to 400 degrees.
- 2. Place the first 5 ingredients in a bowl and whisk to combine.
- 3. In a separate bowl whisk the remaining ingredients.
- 4. Add the dry ingredients into the wet and whisk until just combined, add chocolate chips
- 5. Pour into greased muffins cups 3/4 full.
- 6. Bake for 20 minutes.
These are perfect for the lunchbox or an after school snack! I make mini muffins and regular size and sometimes I leave out the chocolate chips and add cranberries instead.