Pumpkin Chocolate Chip Muffins

Dabble Daybook

The ultimate fall muffin. This baked pumpkin spice treat is scrumptious for breakfast with a cozy hot cup of your favorite coffee. 🍂☕️

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Course Breakfast, Brunch, Dessert

Cuisine American

Servings 20 Muffins

Equipment

1 Large Mixing Bowl
1 Small Bowl
Utensils
Reusable Silicone Muffins Cups or a Muffin Tin

Ingredients

Dry Ingredients

2.5 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
2 Teaspoons Cinnamon
1 Cup Light Brown Sugar
1/2 Cup Granulated Sugar
1.5-2 Cups Dark Chocolate Chips I also added vanilla chips!

Wet Ingredients

2/3 Cup Unsalted Butter Melted
1 Can Pumpkin Purre
1/2 Cup Milk Any kind of milk should work!
3 Eggs
1 Teaspoon Vanilla Extract

Instructions

Preheat oven to 350F.
Mix dry ingredients in the large mixing bowl.
Mix wet ingredients in the small mixing bowl.
Pour the wet ingredients into the dry ingredients and stir until combined.
Lightly spray silicon cupcake cups with the non-stick cooking spray of your choice.
Pour batter into the silicon cupcake cups, filling each cup about 3/4 full.
Bake for about 20 minutes, checking closely, until golden and the toothpick check confirms the muffins are done!
Final step: bask if the joy of fall baking scents and tastes! Store remaining muffins in an airtight container to keep fresh throughout the week.

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