Chocolate Chip Pumpkin Muffins

Ingredients For Chocolate Chip Pumpkin Muffins
1 1/2 c
all-purpose flour
1 1/2 c
whole wheat flour
2 tsp
baking soda
2 tsp
baking powder
2 tsp
ground cinnamon or pumpkin pie spice
1/2 tsp
4 lg
eggs, slightly beaten
2 c
granulated sugar
1 can
pure pumpkin (15 oz)
1 c
vegetable oil
1 pkg
semi-sweet or milk chocolate morsels (12 oz, 2 cups)
How To Make Chocolate Chip Pumpkin Muffins
Test Kitchen Tips
Sherri gives the option of pumpkin spice or cinnamon. We used 1 teaspoon of each and loved the warm flavor it added to the muffins.
Paper liners added to muffin trays.
Preheat the oven to 350 degrees. Grease 24 standard muffin cups or line with paper bake cups.
Recommended Searches & Recipes
Healthy Side Dishes
Quick & Easy Dinner
Healthy Air Fryer Recipes
Crock Pot Roast With Gravy
Extreme Banana Nut Bread
Hawaiian Roll Ham Sliders
All-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt in a bowl.
Combine all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt in a medium bowl.
Eggs, sugar, pumpkin, and oil in a bowl.
Combine eggs and sugar in a large bowl. Add pumpkin and oil; mix well.
Slowly stir in flour mixture.
Stir in flour mixture until moistened.
Stirring in chocolate chips.
Stir in morsels.
Batter poured into muffin tins.
Spoon batter into prepared muffin cups.
Chocolate Chip Pumpkin Muffins baking in the oven.
Bake for 20-25 minutes or until the top springs back when lightly touched. Cool in pans on wire racks for 5 minutes; remove from pans.
I’ve done these in a mini loaf pan (that holds 4 mini loaves), kept the temp at 350 degrees and baked them for approx 50 minutes.