Pumpkin Chocolate Chip Muffins

 

It's that pumpkin time of year again.  Yes, I am one of those people who look forward to the Pumpkin Spice Latte at my local coffee shop every fall!  So if you like me are craving all things pumpkin .. try these yummy muffins today.

~ Connie

Pumpkin Chocolate Chip Muffins

Ingredients

• Baking spray with flour

• 1 c.

  unsweetened pumpkin puree

• 1/2 c.

  packed light brown sugar

• 1/2 c.

  granulated sugar

• 1/2 c.

  vegetable oil

• 2

  large eggs

• 1/4 c.

  buttermilk

• 1/2 tsp.

  vanilla extract

• 1 1/2 c.

  all-purpose flour

• 1 tsp.

  pumpkin pie spice

• 3/4 tsp.

  baking powder

• 1/2 tsp.

  baking soda

• 1/2 tsp.

  kosher salt

• 1 c.

  mini semisweet chocolate chips, divided

Directions

1. Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners, or spray with baking spray with flour.

2. In a large bowl, whisk together the pumpkin, light brown sugar, granulated sugar, oil, eggs, buttermilk, and vanilla until well combined. Add the flour, pumpkin pie spice, baking powder, baking soda, and salt, stirring until just combined. Fold in ¾ cup mini chocolate chips.

3. Using a ⅓-cup measuring cup or scoop, drop a level scoop of batter into each lined muffin cup. Top the scooped batter evenly with the remaining ¼ cup mini chocolate chips.

4. Bake until the tops are golden brown and a wooden pick inserted in the center of a muffin comes out clean, 20 to 22 minutes.

Tip: Double the recipe and freeze half the muffins. Take them out to defrost overnight at room temperature for a fresh treat!