"These pumpkin chocolate chip muffins are the perfect fall treat. They're incredibly moist, warmly spiced, and studded with melty, gooey chocolate chips. To give you an idea of how much I love them, I've already made them 3 times this fall, and I'm about to head to the kitchen to make another batch. On a crisp October day, they're simply the best breakfast or snack."
"Like all my muffin recipes, these pumpkin chocolate chip muffins are easy to make. But they have something else going for them too: they use an entire can of pumpkin. I actually tested them with less pumpkin originally, but the full-can version totally won out. You don't have any leftover puree to use up, and the muffins themselves are moister and more flavorful. I think you're going to love them!"
"All-purpose flour - Spoon and level it to avoid packing too much into your measuring cup. Baking powder, baking soda, and eggs - They help the muffins puff up as they bake. Brown sugar and cane sugar - They sweeten the muffins and perfect their moist, tender texture. Milk - For moisture. Feel free to use your favorite type. Regular milk, almond milk, and oat milk would all work well here."
Pumpkin chocolate chip muffins are super moist, warmly spiced, and studded with melty chocolate chips, suitable for breakfast or snacks. The recipe uses an entire can of plain canned pumpkin puree for maximum moisture and flavor and avoids pumpkin pie filling because it contains extra spices and sugar. Spoon-and-level all-purpose flour, and use baking powder, baking soda, and eggs for rise. Brown and cane sugars create moist, tender texture. Milk (dairy or plant) and vegetable oil add moisture and richness. Pumpkin pie spice and vanilla provide warm depth; cinnamon, ginger, nutmeg, and cloves can substitute.
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