Description
These pumpkin chocolate chip muffins are deliciously moist and cozy-spiced: the perfect baking project for the season!
Ingredients
Scale
- 1/2 cup neutral oil
- 1 1/4 cup granulated sugar
- 1 cup pumpkin puree
- 2 tablespoons maple syrup
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon apple cider vinegar or lemon juice
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 tablespoons cinnamon
- 2 teaspoons pumpkin spice
- 1 3/4 cups [245 g] all-purpose flour
- 1 cup semi-sweet chocolate chips, plus 1/4 cup for topping
Instructions
- Preheat oven to 400°F. Line a standard muffin tin with 12 muffin paper liners (or for the most even bake, place muffin wrappers in every other cup of two 12-cup tins).
- Stir the oil, sugar, pumpkin, maple syrup, eggs, vanilla, and apple cider vinegar. Stir in the baking powder, baking soda, salt, cinnamon, and pumpkin spices.
- Use a spatula to mix in the flour until a thick smooth batter forms, mixing just until there are no longer streaks of dry ingredients. Fold in 1 cup chocolate chips, mixing gently a few times.
- Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping ¼ cup per muffin. Sprinkle additional chocolate chips onto the tops of the muffins.
- Bake the muffins for 22 to 26 minutes, until puffed and the tops are golden and a toothpick comes out with a few clinging crumbs.
- Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Eat immediately or they taste even better the next day after storage in a sealed container at room temperature. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.
- Category: Muffin
- Method: Baked
- Cuisine: Muffins
- Diet: Vegetarian