Pumpkin Spice Chocolate Chip Muffins
Fall in Arizona is subtle, so I bake my way into the season, and these pumpkin spice chocolate chip muffins are how I declare it is autumn no matter what the thermometer says. They are not from my heritage, but the joy of filling a house with warm spices is universal, and the cook in me cannot resist it. I make a batch and suddenly the kitchen smells like cinnamon and cozy. They are soft and a little indulgent and perfect with coffee. Bake a dozen, share them around, and let an ordinary morning feel like a small celebration of the season.
These Pumpkin Spice Chocolate Chip Muffins are soft, fluffy, and filled with warm fall spices and gooey chocolate chips. Made in one bowl and perfect for breakfast, snacks, or cozy autumn mornings.
Ingredients
- 1 cup pumkin puree
- 2 eggs
- ½ cup avocado oil
- 1/ ¾ cups all purpose flour sifted
- 2 teaspoon baking powder
- 1 teaspoon pumkin spice
- pinch of salt
- ¾ cups brown sugar packed
- ½ cup chocolate chips plus extra for topping
Instructions
- Mix wet ingredients In a large mixing bowl, whisk together the pumpkin puree, eggs, and avocado oil until smooth.
- Add dry ingredients Sift in the flour, then add baking powder, cinnamon, pumpkin spice, salt, and brown sugar. Gently stir until just combined, don’t overmix!
- Fold in chocolate chips Use a spatula to fold in ½ cup of chocolate chips
- Fill muffin tin Divide the batter evenly between 12 lined or greased muffin cups. Top with extra chocolate chips
- Bake Bake at 375°F (190°C) for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & enjoy Let the muffins cool for 5–10 minutes in the pan. Enjoy warm for melty chocolate goodness!