Pumpkin Muffins with Chocolate Chips
These muffins are super moist, tasty, and EASY to make! I made them last weekend for my grandkids and there were none left! For an added treat, frost them with cream cheese frosting!
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 1/4 cups sugar
2 large eggs
1 (15 ounce) can pumpkin puree (I use home-made frozen puree)
1/2 cup vegetable or canola oil
2 teaspoons vanilla extract
1 ½ cups chocolate chips (milk or dark – your choice!)
Preheat the oven to 375 degrees F. Line a muffin tin with liners.
In a large bowl or mixer, whisk together the sugar and the eggs until combined. Whisk in the pumpkin puree. Whisk in the oil and vanilla extract until smooth.
Stir in the baking soda, salt and pumpkin spice. Then add the flour.
Stir in the dry ingredients until just combined – do not overmix! Stir in the chocolate chips.
Fill the muffin tins about ¾ of the way full. Bake the muffins for 18 to 20 minutes, or until set in the center. Let cool before serving!