These Pumpkin Muffins are moist and delicious, even without the chocolate chips.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Breakfast
Cuisine: American
Keyword: chocolate chips, muffins, pumpkin
Servings: 3dozen muffins
Author: Sam
Ingredients
2cupsall-purpose flour
1 1/2cupswhole wheat flour
2teaspoonsbaking powder
1teaspoonbaking soda
2teaspoonscinnamon
1teaspoonnutmeg
115 ounce can pumpkinnot pumpkin pie filling
1/2cupgranulated sugar
1cupbrown sugarpacked
4large eggs
1/2cupunsalted buttermelted
1/2cupvegetable oil
2teaspoonsvanilla extract
2/3cupwater
1/2cupmini chocolate chipsoptional
Instructions
Preheat oven to 350 and grease or line 3 muffins tins.
In a large mixing bowl, combine flours, baking powder, baking soda, cinnamon and nutmeg.
In a separate bowl, whisk together the pumpkin, granulated sugar and brown sugar until combined. Whisk in the eggs. Add the butter, oil, vanilla, and water and mix until combined.
Add the wet ingredients and chocolate chips to the dry ingredients and mix until just combined. Being careful not to overmix.
Fill the muffin cups 2/3 full and bake for 15-17 minutes, until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.
Notes
Like I said above I like to sub whole wheat flour for some of the all-purpose flour. But you can definitely use all all-purpose flour if that is what you like. You can also use all vegetable oil in place of the butter.Slightly adapted from a recipe from my friend Tiffani.