These Pumpkin Chocolate Chip Muffins are a quick and easy fall treat that only take a few minutes to make.
Even though it’s in the middle of September I’m still clinging on to summer. I love summer so much and even though I do like fall quite a bit, I do NOT like cold weather and I know that after fall comes and goes the cold weather will be here.
Even though I’m not mentally ready for fall, I do love all of the yummy food that is associated with the cooler seasons. These muffins are absolutely PERFECT for the fall season and even if you aren’t in the fall spirit they are sure to help! After baking these and having my house filled with the pumpkin spice smell I must say that I’m a little more ready to let go of the summer weather. 🙂
What’s Inside Pumpkin Chocolate Chip Muffins?
- Almond Flour
- Sugar
- Salt
- Baking Powder
- Pumpkin Spice
- Eggs
- Oat Milk (or any other milk of choice)
- Pumpkin Puree
- Vanilla Extract
- Chocolate Chips
How to Make:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine all of the dry ingredients except for the chocolate chips. Whisk until evenly combined.
- In a medium sized mixing bowl combine all of the wet ingredients. Stir until throughly combined.
- Pour the wet ingredients from the medium bowl into the dry ingredients from the larger bowl and stir until just combined.
- Fold in the chocolate chips.
- In either a greased muffin pan or a muffin pan with liners, fill until about 3/4 of the way full.
- Bake at 350 degrees F for 20-22 minutes until you are able to stick a fork in and pull it out clean.
- Leave in muffin pan for 2-4 minutes after they have finished cooking, then move to cooling rack.
- If you decide to eat them right out of the oven they will be a bit gooey inside. If you wait until they are completely cooled, they will have a more “muffin like” consistency. I’ve enjoyed them both ways and either way they are great!
- Enjoy!!
Equipment Used for Pumpkin Chocolate Chip Muffins:
Pumpkin Chocolate Chip Muffins
Pumpkin Spice Chocolate Chips Muffins are a quick and easy fall treat!
- Prep Time: 5
- Cook Time: 20-22
- Total Time: 25-27 minutes
- Yield: 6 large muffins or 12 small muffins 1x
- Category: Desserts
- Method: Baking
- Cuisine: american
- Diet: Gluten Free
Ingredients
- 2 cups Almond Flour
- 1/2 cup Sugar
- 2 tsp Baking Powder
- 1 tsp Pumpkin Spice
- 1/4 tsp Salt
- 2 Large Eggs
- 1/4 cup Oat Milk (or any other milk of choice)
- 1/2 cup Pumpkin Puree
- 1/2 tsp Vanilla Extract
- Chocolate Chips to taste (I usually use about 1/2 cup, depending)
Instructions
- Preheat oven to 350 degrees F.
- Combine all of the dry ingredients (almond flour, sugar, baking powder, pumpkin spice, salt) in a large mixing bowl. Whisk until evenly combined.
- Place all of the other, wet ingredients (eggs, oat milk, pumpkin puree, vanilla extract) into a medium mixing bowl and stir until combined.
- Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients and stir until just combined.
- Fold the chocolate chips in.
- Using either a spoon or a cookie scoop place the batter into either a greased or lined muffin pan until about 3/4 of the way full.
- Bake at 350 degrees F for about 20-22 minutes, until you can stick a fork into the muffins and pull it out clean.
- Take them out of the oven and leave them in the muffin pan for 2-4 minutes then move them to a cooling rack.
- If you eat them right out of the oven then they will be a bit gooey on the inside. If you let them cool completely, they will have a more “muffin like” consistency. I’ve enjoyed them both ways and either way they are delicious!
- Enjoy!!
