Pumpkin Chocolate Chip Muffins

We Love These Muffins!

We love muffin recipes, they are perfectly portable and great for freezing! Pumpkin chocolate chip muffins (which are a personal fav) combine the warm, cozy fall flavor of pumpkin spice with the rich decadence of chocolate chips. We love having these on hand for breakfast, after school or even in school lunches. The entire family loves that these soft, fluffy muffins are the perfect fall snack that are so easy even they can make them!

Ingredients

PREP TIME: 10 minutes
BAKE TIME: 17 minutes

2 cups all-purpose flour – How to Measure Flour ½ teaspoon salt 2 teaspoons cinnamon – Or add 1-2 teaspoons of other spices like cloves, ginger, nutmeg, or a Pumpkin Spice Blend. 1 teaspoon baking soda 2 cups granulated sugar 4 eggs 2 cups pumpkin puree – a 16-ounce can is about 2 cups. Use homemade pumpkin puree or canned pumpkin puree, but do not use pumpkin pie filling. 1½ cups vegetable oil – Or substitute applesauce. 1½ bags milk chocolate chips – about 18 ounces. You can also use dark chocolate chips, cinnamon chips, or dairy-free chocolate chips. optional toppings – Instead of topping with more chocolate chips, sprinkle with chopped pecans or walnuts, or top with a cinnamon sugar mixture.