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Pumpkin Chocolate Chip Muffins

A square top down photo of a pumpkin muffin with chocolate chips on a cooling rack.
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This easy recipe for Pumpkin Chocolate Chip Muffins makes ultra-moist, dairy-free muffins perfect for the fall season!

Ingredients

Scale
  • 1 ¾ cup Flour
  • 1 teaspoon Cinnamon
  • 2 teaspoons Pumpkin Pie Spice
  • ¼ teaspoon Salt
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ cup Sugar
  • ½ cup Brown Sugar
  • ½ cup Canola Oil
  • 2 Eggs
  • 2 teaspoons Vanilla
  • 15 ounces Pumpkin Puree
  • 1 cup Chocolate Chips (dairy-free)

Instructions

  1. Preheat the oven to 450°F.
  2. Line a standard muffin tin with cupcake wrappers and spray with non-stick spray. (Don't mess around with muffins sticking to wrappers, you want every last crumb of these muffins).
  3. In a large bowl whisk together 1 ¾ cup flour, 1 teaspoon cinnamon, 2 teaspoons pumpkin pie spice, ¼ teaspoon salt, 1 teaspoon baking powder, and ½ teaspoon baking soda.
  4. In a medium sized bowl whisk together ½ cup sugar, ½ cup brown sugar, ½ cup canola oil, 2 eggs, 2 teaspoons vanilla, and 15 ounces pumpkin puree.
  5. Fold the wet ingredients into the dry ingredients until just combined.
  6. Next, add 1 cup of dairy-free chocolate chips to the batter and fold until mixed in.
  7. Using a cookie scoop or large spoon, fill the cups about 3/4 of the way full.
  8. Bake for 5 minutes at 450°F then reduce the heat to 400°F and bake for an additional 13-15 minutes.
  9. Remove from the oven and allow to cool about 3 minutes before removing from the pan and cooling on a cooling rack.

Find it online: https://mylifeafterdairy.com/pumpkin-chocolate-chip-muffins/