These moist pumpkin chocolate chip muffins are an easy breakfast or snack that’s perfect for your fall cravings. This recipe is so easy, you’ll want to make them again and again!
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 ⅔ of the way full.
Bake in the center of the oven until a toothpick comes out with a few moist crumbs; about 15-20 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.
Maple Icing
Mix icing ingredients together in a small bowl. Start by adding 1 tablespoon milk until desired consistency is reached.
Notes
This recipe makes 15 muffins. You can bake them in batches (that's how I do it) or you can bake them at once. If baking at once, I would put the tin with 12 muffins in the center and the tin with 3 muffins on the rack below.
These muffins are done baking when a toothpick comes out with a few moist (not wet) crumbs. If the toothpick has uncooked batter on it, it will need to bake longer- check every couple minutes. If the toothpick is dry, they are done (maybe a little over baked, but they will still be good!).
If you don't have chocolate chips on hand, feel free to skip them or add another type of mix-in like dried fruit or nuts.
Drizzle with maple icing if desired.
How long can you store homemade muffins? Store on the counter top for up to three days at room temperature. Store in the refrigerator for up to one week. Freeze for up to 3 months wrapped in plastic wrap in placed in a freezer proof storage bag or container.