Fall Favorite: Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins: A Fall Favorite for Any Occasion

Pumpkin season brings with it a craving for all things cozy and comforting, and these Pumpkin Chocolate Chip Muffins fit the bill perfectly. Whether you're looking for a delightful breakfast option, a snack for the kids, something for a bake sale, or even a treat for game day, these muffins won't disappoint.

Photo byJenn Powell/Ever After in the Woods

Ingredients

- 1 can (16 oz) pumpkin puree

- 4 eggs

- 1 cup sugar

- 1/2 cup oil

- 1/2 cup unsweetened applesauce

- 3 cups flour

- 2 tsp baking soda

- 2 tsp baking powder

- 1 tbsp cinnamon (or substitute pumpkin pie spice)

- 1 tsp salt

- 2 cups milk chocolate chips

Photo byJenn Powell/Ever After in the Woods

Directions

1. Preheat your oven to 400°F and line muffin trays with liners (makes approximately 36 regular or 24 large muffins).

2. In a large bowl, whisk together the pumpkin puree, eggs, sugar, oil, and applesauce until well combined.

3.Add flour, baking soda, baking powder, cinnamon (or pumpkin pie spice), and salt to the bowl with the wet ingredients. Mix until just combined, ensuring to scrape down the sides of the bowl.

4. Gently fold in the milk chocolate chips until evenly distributed throughout the batter.

5. Fill each prepared muffin cup halfway with the batter. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.

6. Allow the muffins to cool in the trays for a few minutes, then transfer them to a wire rack to cool completely.

These Pumpkin Chocolate Chip Muffins freeze well once completely cooled, making them perfect for preparing ahead of time and enjoying throughout the season.

Feel free to double the recipe to make a larger batch. Freeze any extras for a quick and delicious treat whenever you crave that pumpkin-chocolate goodness.

Get full printable directions on Ever After in the Woods.