Are you craving an early fall dessert? These pumpkin muffins are sure to satisfy your craving, and making them takes just a few easy steps. And, if you want to add a little extra flair and sweetness, chocolate chips are a perfect addition to this recipe.
Ingredients:
- 3 eggs
- ½ cup milk (or non-dairy milk)
- 12 tbsp. (1 ½ sticks) melted unsalted butter
- 15 oz. (1 can) pumpkin puree
- 1 tsp. vanilla extract
- 1 ¾ cup all-purpose flour
- 1 tsp. baking soda
- ½ cup dark brown sugar
- ½ granulated sugar
- 1 ¾ tsp. pumpkin pie spice
- 1 ½ tsp. cinnamon
- 1 tsp. allspice
- 2 tsp. maple syrup
- ½ cup chocolate chips (optional)
Directions:
- Preheat oven to 375 degrees and place muffin wrappers in muffin tin.
- In a large bowl, whisk together eggs, milk and pumpkin puree. Set mixture aside.
- In another bowl, mix flour, baking soda, sugar, brown sugar and spices.
- Gradually add dry mixture to wet ingredients (about ⅓ at a time) and continuously mix.
- Add maple syrup and mix. Add chocolate chips if desired.
- Scoop about 3 heaping tablespoons of batter into each muffin wrapper. Make sure to add water to any unused muffin wells in the tin.
- Bake muffins for about 30 minutes or until toothpick inserted in center comes out clean.
- Let muffins stand and cool for about five minutes for the best texture.