Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins
Ingredients
- 1 3/4 cups all-purpose flour, (or gluten-free measure-for-measure flour)
- 2 tablespoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup avocado oil, (or melted butter)
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup honey
- 1 can canned pumpkin puree, 15 ounce can, reserving 2-3 tablespoons for another use
- 1 cup chocolate chips
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
⏱️ 2 min•🌡️ 350
- 2
In a large mixing bowl, combine the flour, pumpkin pie spice, baking soda, and salt. Whisk briefly to combine.
⏱️ 2 min
- 3
Add the avocado oil (or melted butter), eggs, granulated sugar, and honey to the dry ingredients. Mix with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 5 min
- 4
Gently fold in the canned pumpkin puree until streaks of pumpkin are no longer visible.
⏱️ 3 min
- 5
Fold in the chocolate chips until evenly distributed throughout the batter.
⏱️ 3 min
- 6
Divide the batter evenly among the 12 lined muffin cups, filling each about two-thirds full.
⏱️ 3 min
- 7
Bake for 20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
⏱️ 20 min•🌡️ 350
- 8
Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pumpkin Chocolate Chip Muffins
- 1 3/4 cups all-purpose flour, (or gluten-free measure-for-measure flour)
- 2 tablespoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup avocado oil, (or melted butter)
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup honey
- 1 can canned pumpkin puree, 15 ounce can, reserving 2-3 tablespoons for another use
- 1 cup chocolate chips
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
⏱️ 2 min•🌡️ 350 - 2
In a large mixing bowl, combine the flour, pumpkin pie spice, baking soda, and salt. Whisk briefly to combine.
⏱️ 2 min - 3
Add the avocado oil (or melted butter), eggs, granulated sugar, and honey to the dry ingredients. Mix with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 5 min - 4
Gently fold in the canned pumpkin puree until streaks of pumpkin are no longer visible.
⏱️ 3 min - 5
Fold in the chocolate chips until evenly distributed throughout the batter.
⏱️ 3 min - 6
Divide the batter evenly among the 12 lined muffin cups, filling each about two-thirds full.
⏱️ 3 min - 7
Bake for 20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
⏱️ 20 min•🌡️ 350 - 8
Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
⏱️ 2 min