Pumpkin Chocolate Chip Muffins

Moist pumpkin muffins studded with chocolate chips—perfect for fall baking!

30 min Serves 12 Medium American

Our own summary of the original — the full post and photos live at iheartnaptime.net.

These pumpkin chocolate chip muffins combine warm spices with rich chocolate for a delicious treat. The batter comes together quickly with pumpkin puree, applesauce, and oil for moisture, then bakes up tender and fluffy. Enjoy them as a cozy breakfast or snack.

Directions

Preheat your oven to 375°F. Line a muffin tin with paper liners or lightly coat with nonstick spray.

In a large mixing bowl, whisk together 1 3/4 cups (230 grams) all-purpose flour, 1 cup (200 grams) granulated sugar, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, and 3/4 teaspoon fine sea salt.

Add 1 cup pumpkin puree, 1/4 cup vegetable oil, 1/4 cup applesauce, 2 beaten large eggs, and 1 1/2 teaspoons vanilla extract. Stir just until combined—avoid overmixing. Gently fold in 1 cup chocolate chips.

Using a large cookie scoop or ice cream scoop, divide the batter among the muffin cups, filling each about three-quarters full. If desired, press a few extra chocolate chips onto the tops.

Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the muffins cool completely.