Pumpkin Chocolate Chip MuffinsCourse: DessertCuisine: AmericanDifficulty: EASY
We are big pumpkin fans in this house. I have always loved pumpkin desserts and it all started with my grandmother’s pie. She always loved pumpkin treats, such loved her pie and also pumpkin ice cream. These muffins are a great afternoon treat for the kids after school or in their lunch for a snack. I made these for my daughter’s volleyball team one am for a game and the kids gobbled them up. They also make the house smell amazing. I have doubled the recipe.
1 can Libby’s pumpkin puree
3/4 cup packed light brown sugar
1/2 cup vegetable oil
2 lg eggs
1 teaspoon vanilla
1 Tablespoon pumpkin pie spice or pie spice from Penzeys
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups flour
1/2 cup semi sweet chocolate chips
Vanilla sugar for sprinkling before cooking
- Preheat oven to 375. Line a muffin pan with 12 cupcake liners. Spray the liners with baking spray.
- In a large bowl, whisk the pumpkin puree, brown sugar, oil, eggs, and vanilla really well. Add pumpkin pie spice, baking soda, salt and whisk to combine.
- Add the flour and fold it in with a lg rubber spatula until incorporated and no dry spots remain. Add the chocolate chips and fold in evenly and gently.
- Divide the batter into the prepared wells, filling each about 3/4 full. Sprinkle vanilla sugar on each muffin before cooking.
- Bake, rotating the pan halfway through, until muffins are golden brown and the top bounces back to you. When stuck with a toothpick, it should come out clean, about 18-20 minutes. Let muffins cool in pan for 5 minutes. Transfer to wire rack to cool completely. They freeze well.