Pumpkin Chocolate Muffins
These are quick, easy muffins to make for breakfast, tea, or any other time of day. I used to make these muffins for the kids' school lunch boxes and they'd eat them with a banana and milk for a morning snack.
Ingredients
- 2 eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 3/4 cup coconut oil
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups semisweet chocolate chips divided
- cooking spray I use avocado oil spray
Instructions
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Preheat the oven to 400 ℉. Use a 12-cup muffin tin and either spray the muffin cups with coconut oil or use paper liners.
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In a large bowl, whisk together the eggs, sugar, pumpkin puree, and oil. Once the batter is combined, stir in the flour. baking soda, baking powder, pumpkin pie spice, pure vanilla extract and salt. Keep stirring until the batter is combined but not smooth. There will be lumps and that's okay.
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Fold in 1 cup of the chocolate chips and pour the batter evenly into the 12 muffin cups. Sprinkle the remaining chocolate chips on top of the muffins and bake for 17-22 minutes or until a toothpick inserted into the center comes out clean.
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Cool in the baking tray, on a baking rack, for 5 minutes Remove the muffins form the tins and cool for another 10 minutes. Serve. Can be stored in an airtight container in the refrigerator for 1 week. These can also be frozen for up to 3 months.
