Pumpkin Chocolate Chip Muffins makes 12 warm and cozy pumpkin muffins with the perfect amount of spice and melty chocolate chunks.

AP Flour Baking Soda Baking Powder Salt Cinnamon Nutmeg Cloves Ginger Allspice Eggs Brown Sugar Olive Oil Pumpkin Puree Milk Chocolate Chips


STEP 1: Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, ginger and allspice.

STEP 2: Whisk together the eggs, brown sugar, olive oil and pumpkin until they’re completely smooth.

STEP 3: Fold in the dry ingredients just until they’re barely incorporated and there’s still a few streaks of flour left.

STEP 4: Fold in the chocolate chunks, reserving a few for the tops, just until they’re evenly distributed.

STEP 5: Line a muffin tins and distribute the batter evenly among the 12 muffin tins, about 2.5oz per muffin.

STEP 6: Bake at 425F for 5 min. Lower the heat to 350F bake for another 8-10 minutes, until the muffin springs back when you press on it.

STEP 7: Allow muffins to cool in the pan for 10 minutes before removing.  Serve immediately or store for later.

Click the link below for the full recipe!