Pumpkin Chocolate Chip Muffins
These are the PERFECT Pumpkin Chocolate Chip Muffins. They’re moist, fluffy, and loaded with melty chocolate! The best way to use up a can of pumpkin.
Servings: 24 muffins
Calories: 250kcal
Ingredients
- 1 (15 oz) can pumpkin purée not pumpkin pie filling
- 5 large eggs
- 1 1/4 cups canola oil
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour spoon and leveled
- 2 (3.4 oz) boxes instant pudding mix I used 1 vanilla, 1 butterscotch
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (12 oz) bag chocolate chips semi-sweet, dark, etc. divided
Instructions
- Preheat oven to 350 degrees F and grease 2 standard 12 slot non-stick muffin tins with cooking spray. Set aside.
- In a large bowl, whisk together pumpkin, eggs, oil, sugar, brown sugar, and vanilla until smooth.
- Fold in flour, instant pudding mixes, pumpkin pie spice, baking soda, and salt until *just* combined. You don’t want to over-mix.
- Fold in 1 1/2 cups chocolate chips (save the rest for garnish), then spoon the batter evenly into the prepared muffin tins.
- Top with remaining chocolate chips, then bake in preheated oven for 20-30 minutes, or until an inserted toothpick comes out virtually clean.
- Remove from the oven, cool in the pan for 5 minutes, then gently remove the muffins onto a wire rack to finish cooling until you’re ready to enjoy!
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Nutrition
Serving: 1muffin | Calories: 250kcal | Carbohydrates: 44g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 173mg | Potassium: 78mg | Fiber: 1g | Sugar: 33g | Vitamin A: 2846IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg