Name: Pumpkin Chocolate Chip Muffins
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12
Cuisine: Muffins
Ingredients: 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

Pumpkin Chocolate Chip Muffins

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These pumpkin chocolate chip muffins are deliciously moist and cozy-spiced: the perfect baking project for the season!

Author: Sonja Overhiser
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 12 1x
Category: Muffin
Method: Baked
Cuisine: Muffins
Diet: Vegetarian

Ingredients

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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

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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.

Find it online: https://www.acouplecooks.com/pumpkin-chocolate-chip-muffins/