Scrumptious Pumpkin Chocolate Chip Muffins

Ahh fall. Beautiful leaves, crisp air, and
pumpkin spice everything!

These pumpkin muffins are delightfully spicy and fluffy. They are definitely scrumptious! The chocolate chips are the perfect sweet addition to the lovely fall treat.

I made a mini version of these for a potluck and the large version for a bake sale. They were a hit at both! Bake for about 10 minutes if you do the mini version

Be sure not to over bake and eat within a couple days so that they don’t get too dry. If it does happen simply heat them up in a microwave for a few seconds.

Scrumptious Pumpkin Chocolate Chip Muffins

12
Ingredients

1 cup flour (all purpose or spelt)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon cinnmon
1/4 tsp nutmeg
1/2 cup canola or vegetable oil
2 large eggs
3/4 cup packed light or dark brown sugar
3/4 cup canned pumpkin puree
1 teaspoon pure vanilla extract
1/2 cup chocolate chips

Directions

Preheat the oven to 350F and line or grease 12-cup muffin pan
Whisk the flour, baking powder, baking soda, salt, cinnamon, cinnamon, and nutmeg together in a large bowl.
In another bowl. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined.
Pour the wet ingredients into the dry ingredients and use a whisk to stir until completely combined. Batter will be thick. Fold in chocolate chips.
Spoon the batter into your prepared muffin tin. Fill about 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.