Pumpkin Chocolate Chip Muffins

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Preparation time: 10 minutes
Bake time: 25 minutes
Total time: 35 minutes
Yield: 12 muffins

Ingredients:
  • 1 ⅔ cups (190 g) all-purpose or whole wheat flour (see note)
  • 1 cup (212 g) granulated sugar (see note)
  • 1 Tbsp. pumpkin pie spice (see note)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 2 eggs
  • 1 cup (227 g) canned pumpkin puree (works great to use the entire 15 oz. can, if you'd like – see note)
  • ½ cup (113 g) salted butter, melted
  • 1 cup (170 g) chocolate chips

Directions:
  1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with liners. Set aside.
  2. Add all ingredients except chocolate chips to a large bowl and mix until no dry streaks remain. Stir in chocolate chips.
  3. Scoop batter evenly into muffin tin filling muffin cups about 2/3 to 3/4 full.
  4. Bake for 18-25 minutes until the tops spring back lightly to the touch. Remove from the muffin tin and let cool completely on cooling rack.

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