Chocolate Chip Pumpkin Muffins
It's officially fall and let the baking fun begin!
Ingredients
Directions
- 1
Preheat oven at 350°F.
- 2
In a big bowl, mix dry ingredients. Set aside.
- 3
In another bowl, mix sugar and milk or water, mix until fully dissolved. Add the rest of the wet ingredients.
- 4
Pour mixture onto the flour and gently mix (a few lumps are ok). Fold in chocolate chips.
- 5
Place muffin liners in the tin. Pour the batter by separating it into 8 or 10 muffins and bake for 17-25 minutes or until a toothpick comes out clean with a few crumbs when inserted. Always check, every oven is different.
- 6
Let cool in the pan for 5-8 minutes, then transfer on a rack. Serve warm or cold.
Notes
Instead of oil use melted butter. Feel free to add nuts of choice if there aren't food allergies. If you like sweeter stuff, add more sugar. I prefer adding more vanilla and cinnamon to lower the sugar amount. Cinnamon can be substituted by pumpkin spice. I used oatmilk to make them dairy free. Water works too.
