Have you ever cooked pumpkin muffins that were wonderful but missing something? Yes, chocolate chips were missing. Pumpkin, warm fall spices, and chocolate go well together. Adding a handful of chocolate chips to the batter makes the most delicious pumpkin muffins.
– Paper muffin liners or cooking spray – 1 (15-ounce) canpumpkin purée (scant 2 cups, not pumpkin pie filling) – 3/4 packed cuplight brown sugar – 1/2 cupvegetable or canola oil – 2 largeegg – 1 teaspoonvanilla extract – 1 tablespoonpumpkin pie spice
– 1 teaspoonbaking soda – 1/2 teaspoonkosher salt – 1 1/2 cupall-purpose flour – 1/2 cupsemi-sweet chocolate chip
Heat the oven to 375°F with a rack in the middle. Use paper liners or cooking spray to line a 12-well muffin tray.
In a large bowl, whisk 1 (15-ounce) can pumpkin purée, 3/4 packed cup light brown sugar, 1/2 cup vegetable or canola oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth, breaking up sugar lumps. Whisk in 1 tablespoon pumpkin pie spice, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt.
Fold in 1 1/2 cups all-purpose flour with a rubber spatula until barely combined and no dry patches remain. Fold 1/2 cup semi-sweet chocolate chips into batter.
Fill each muffin well 3/4 full with batter.
Bake the muffins for 19–22 minutes, rotating the pan halfway through, until golden brown, the tops bounce back, and a toothpick inserted into the center comes out clean. Transfer the muffins to a wire rack to finish cooling after 5 minutes in the pan.