I have a confession…I love pumpkin, but I am far from obsessed. So, when the “all pumpkin spice, all the time” season rolls around, I cringe a little. Only because I prefer my pumpkin a little more subtle. Maybe even balanced out with a little chocolate! These Pumpkin Chocolate Chip Muffins are sweet with a little cinnamon and spice!
I’m using both milk chocolate chips and white chocolate chips along with my pumpkin puree!
I’m also using Sugar 2.0 in these. It’s made from 50% real cane sugar and 50% Probiotic Fiber. Which is awesome because that means we can easily cut our sugar intake in half! Perfect for us, since my son loves to eat muffins before school in the morning!
In addition to some bigger muffins, I’m making some minis as well. This recipe works well for either 12 regular muffins or 24 minis!
Pumpkin Chocolate Chip Muffins
Preheat oven to 375. Line a muffin pan with cupcake liners.
In a large bowl mix your dry ingredients (Sugar 2.0, flour, baking soda, salt, baking powder, cinnamon, ginger, & nutmeg).
Next, mix in your eggs, vegetable oil, vanilla extract, and pumpkin puree. Finally, add the majority of your chocolate chips. Saving some to place on top of your muffins.
Using an ice cream scoop divide your muffin mixture in to your liners. Make sure to evenly distribute. Add the rest of the chocolate chips to the tops.Bake regular muffins for about 22 minutes, check with a toothpick to see if they are thoroughly cooked in the center. Mini muffins can be cooked for about 12-15 minutes before checking. Cool before serving!
Pumpkin Chocolate Chip MuffinsPrint Recipe
- 1 Cup Sugar 2.0
- 1 cup Milk Chocolate Chips
- 1/2 cup White Chocolate Chips
- 1/4 Tsp Salt
- 1 Tsp Cinnamon
- 1 Tsp Nutmeg
- 1/2 Tsp Ground Ginger
- 2 Eggs
- 1 Tsp Baking Soda
- 1/2 Tsp Baking Powder
- 1 Tbsp Vanilla Extract
- 1 1/2 Cups Flour
- 3/4 Cup Vegetable Oil
- 1 Cup Pumpkin Puree
Preheat oven to 375.
Mix your dry ingredients together in a large bowl (Sugar 2.0, flour, baking soda, salt, baking powder, cinnamon, ginger, & nutmeg).
Add the rest of the ingredients: eggs, vegetable oil, vanilla extract, and pumpkin puree! Finally, add the majority of your chocolate chips, leaving some for the top.
Place cupcake liners in a muffin pan.
Evenly distribute your muffin mixture in to your liners.
Place the last of your chips on the tops of the muffins.
Bake in oven for about 22 minutes. Check with a toothpick, add additional time if necessary.