These pumpkin chocolate chip muffins are super moist, perfectly spiced, and loaded with gooey chocolate.They're an easy, delicious fall treat! Jump to recipe These pumpkin chocolate chip muffins are the perfect fall treat. They’re incredibly moist, warmly spiced, and studded with melty, gooey chocolate chips.To give you an idea of how much I love them, I’ve already made them 3 times this fall, and I’m about to head to the kitchen to make another batch.

On a crisp October day, they’re simply the best breakfast or snack.Like all my muffin recipes, these pumpkin chocolate chip muffins are easy to make.But they have something else going for them too: they use an entire can of pumpkin. I actually tested them with less pumpkin originally, but the full-can version totally won out.You don’t have any leftover puree to use up, and the muffins themselves are moister and more flavorful.

I think you’re going to love them! Pumpkin Chocolate Chip Muffins IngredientsHere’s what you’ll need to make this pumpkin chocolate chip muffin recipe:Pumpkin, of course! Canned pumpkin puree, to be precise.Make sure to use plain puree and not pumpkin pie filling, which contains extra spices and sugar.No surprises here, but my go-to pumpkin brand is Libby’s.

All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.Baking powder, baking soda, and eggs – They help the muffins puff up as they bake.Brown sugar and cane sugar – They swee

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