Pumpkin Chocolate Chip Muffins are moist and loaded with pumpkin flavor and studded with yummy chocolate chips! Great snack to have on hand during the holidays, or for a quick breakfast on the run or afternoon snack. Drizzle on some Maple Icing for an extra punch of fall flavor!
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:15 muffins 1x
2 ½ cups all purpose flour
1 ½ teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt
1 ½ cups pumpkin puree (yes, one whole can!)
½ cup sugar
½ cup brown sugar
¾ cup chocolate chips
10 tablespoons butter, melted and cooled
2 large eggs
1 teaspoon vanilla
2 tablespoons milk
2 tablespoons maple syrup
1 ½ cups powdered sugar
Heat oven to 375 degrees.
Mix flour, baking soda, and cinnamon, and pumpkin pie spice, and salt in a large bowl.
In a separate bowl, mix pumpkin puree, sugars, melted butter, eggs, and vanilla until smooth. Stir in the chocolate chips.
Gently fold pumpkin mixture into flour mixture with a rubber spatula until just combined. Don’t over mix the batter!!
Spray (with non-stick cooking spray) or line a 12 cup muffin pan. Fill cups about ¾ of the way full.
Bake in the center of the oven until lightly brown and a toothpick comes out clean, about 15 minutes.
Repeat baking procedure until batter is gone.
Let cool in pan for 5 minutes, then remove and let cool completely on wire rack.
Drizzle with Maple Icing.
Mix all ingredients together in a small bowl. Reduce amount of milk in one teaspoon increments for a thicker icing.
This recipe makes about 15 muffins. Repeat baking process or discard extra batter.
Nutritional information is an estimate and doesn’t include Maple Icing.