Pumpkin Muffins with Chocolate Chips
Nothing says fall more than pumpkin, and what better way to enjoy it than in muffin form with chocolate chips? This recipe is so simple to whip up in no time. It’s my son’s absolute favorite, and it has become a tradition to bake a batch to kick-off the fall season. Give them a try and let me know what you think!
Pumpkin Muffins with Chocolate Chips
Ingredients
- 3/4 cup white sugar
- 1/4 cup coconut oil
- 2 eggs
- 3/4 cup canned pumpkin
- 1/4 cup water
- 1 1/2 cups flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1 cup semisweet chocolate chips
Directions
- Preheat the oven to 400º F. Butter a muffin pan or use paper liners.
- In the bowl of a stand mixer, mix the sugar, oil, and eggs. Add the pumpkin and water and mix again.
- Add the flour, baking soda, baking powder, spices, and salt. Gently mix until just combined. Then, gently stir in the chocolate chips.
- Spoon into the muffin tin, filling each cup about 2/3 full with batter. Bake in the preheated oven for 20 to 25 minutes. (I highly recommend checking at 20 minutes so they don’t get overcooked. They may be a bit dry, if they do.)
