Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a muffin pan with paper liners or lightly grease it.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
- In a large mixing bowl, combine the pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- Fold in the chocolate chips.
- Divide the batter evenly into the prepared muffin cups, filling each about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a cooling rack for at least 10 minutes before serving.
Notes
For extra flavor, sprinkle a few chocolate chips on top of each muffin before baking. These muffins store well in an airtight container at room temperature for up to 3 days or can be frozen for longer storage.
Nutrition Information
- Calories: 285
- Total Fat: 12g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 31mg
- Sodium: 195mg
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Total Sugars: 28g
- Added Sugars: 22g
- Protein: 4g
- Vitamin A: 184% DV
- Vitamin C: 2% DV