Pumpkin and chocolate for breakfast? Sign me up please!
Just in time for the last weekend of pumpkin season, I thought I’d share with you a recipe for some delicious Pumpkin Chocolate Chip muffins! These muffins are super soft and loaded with chocolate! The recipe makes a dozen muffins. Another perk? You can mix everything by hand- no stand or hand mixer required! Meaning you can whip these up while your husband, roommate, family, is sleeping and not wake them up! I can’t promise that the amazing smell of the muffins won’t wake them up though…
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/3 cup vanilla almond milk (or regular milk- your choice)
- 1 teaspoon vanilla
- 1 and a 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and a 1/2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup mini chocolate chips
Pre-heat your oven to 350 degrees. Prepare your baking dish by either spraying your muffin pan with non-stick spray or using muffin liners (I love using seasonal liners!)
Whisk together the brown sugar and eggs until well combined.
Add in the pumpkin, oil, milk and vanilla and stir well.
Gradually add in the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. Stir until combined and scrape sides of bowl as needed.
Stir in 1 cup of mini chocolate chips- I prefer the minis in this recipe, but regular chocolate chips are fine too!
Fill muffin pan (using a 1/3 cup measurement this will make about 12 muffins) and place in oven.
Bake for 16-18 minutes or until a toothpick comes out clean.
Dig in to your warm pumpkiny, chocolatey breakfast!