Easy Pumpkin Chocolate Chip Muffins
This is the perfect pumpkin chocolate chip muffin recipe! It’s fluffy, sweet, moist and pretty dang easy!
- Prep Time5 min
- Cook Time20 min
- Total Time25 min
- Serves1 Dozen
Ingredients
- 1/2 Cup Olive Oil
- 1 1/2 Cups Sugar
- 2 Eggs
- 1 1/4 Cup Canned Pumpkin
- 2 1/4 Cup All Purpose Flour
- 1/2 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Pumpkin Pie Spice
- 1 Cup Milk Chocolate Chips
- 2 TBS Soften Butter
Method
Preparing the spices
Preheat the oven to 350 degrees F.
In a mixing bowl, combine the oil, sugar, eggs and pumpkin. Blend together on high for 1 minute.
Scrape down the side of the bowl and then add in the flour, baking soda, salt and pumpkin pie spice.
Mix on low until the ingredients are just mixed together. Be careful not to over mix.
Add in the chocolate chips and mix on low until incorporated.
Grease a muffin pan with the soften butter.
Scoop the batter into the muffin tin and place in the oven.
Bake for 18-22 minutes or until done. Check doneness by poking a muffin with a toothpick. If the toothpick comes out clean, the muffins are done!
Enjoy!
Easy Pumpkin Chocolate Chip Muffins
It’s that time of the year again! Bust out the pumpkin love with these Easy Pumpkin Chocolate Chip Muffins. They are a great balance of moist and fluffy. And, you can turn them into a loaf if that’s more your speed. To do so, just increase your cook time to about 35-45 minutes.
Mix it Up!
First, in a mixing bowl, add in the olive oil, sugar, eggs and pumpkin. I like using extra virgin olive oil, but really you can use any oil you have on hand. Then, beat it all together on high to “fluff” up the ingredients.
Why fluff? Because “fluffing” adds in a bit of air to help the muffins be less dense. Usually I beat on high for 1 minute, scrape down the bowl, and then mix again on high for 30 more seconds.
Next, you’ll add in the flour, baking soda, salt and pumpkin pie spice. Mix on low and stop mixing once the ingredients are just incorporated.
PRO TIP: Be careful not to over mix, as it will make the muffin’s texture turn rubbery. Scrape down the sides of the bowl to get all the flour mixed in, then mix together for a few more seconds, until all the flour is just mixed in.
Finally, add in the chocolate chips. Typically I’m a semi-sweet chocolate chip person, but these muffins just scream “MILK CHOCOLATE!”. Also, white chocolate chips would be amazing with these too. Again, mix on slow and don’t over mix.
Time to Bake!
Next, butter your muffin tins now that your batter is done. I love using butter to keep muffins and cakes from sticking to the pan. In my experience it works the best.
Nothing is worse than making some delicious muffins and then having to scoop them out like an animal, leaving bits behind. When using butter, these puppies come out nice and easy. You can also line your tin with cupcake liners if you prefer.
Finally, it’s time to put those puppies in the oven. Bake at 350 degrees F. for 18-22 minutes.
Pumpkin muffins can be hard to tell if they are cooked because of their color. You’ll want to see some browning, but you can also check their doneness with a toothpick or plastic knife/fork. When you pull the toothpick out, there shouldn’t be any batter on it. If there is, cook for another minute or two and test again.
Since these muffins are so moist, there may be some muffin remnants on the toothpick. As long as the remnants looked cooked, you’re good!
