Pumpkin Chocolate Chip Muffins
Ingredients
- 4 large eggs
- 2 cups granulated sugar
- 1 15 oz can of pumpkin puree
- 1 1/2 cups canola oil
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 cups semisweet chocolate chips (1 12 oz bag)
- 1 tbsp pumpkin spice blend
Pumpkin Spice Blend
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp allspice
Instructions
- Preheat the oven to 400°F. Place muffin wrappers into two muffin pans.
- In the bowl of a stand mixer, beat the eggs, sugar, pumpkin puree and oil on medium speed until smooth. In a separate bowl, combine the flour, baking soda, baking powder, pumpkin spice blend, and salt. Add the dry ingredients to the wet ingredients slowly, mixing constantly until the whole mix is well combined. Gently fold in the chocolate chips.* Fill the muffin wrappers about 3/4 full.
- Bake the muffins for 15-17 minutes, or until a toothpick comes out clean. Cool the muffins in the pan for ~10 minutes and then move to a wire rack.
- Enjoy!
Notes
*You can save a few chocolate chips and place them on top of the muffins before they go in the oven if you want them to be more visible after baking!