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Pumpkin Chocolate Chip Muffins



INGREDIENTS

2 eggs
1 cup granulated sugar
1 cup pumpkin puree
3/4 cup vegetable oil
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips divided use
cooking spray


INSTRUCTIONS


  • Preheat the oven to 400 degrees F. Coat a 12 cup muffin tin with cooking spray, or you can use paper liners.
  • Place the eggs, sugar, pumpkin puree and oil in a bowl. Whisk until smooth.
  • Add the flour, baking soda, baking powder, pumpkin pie spice, vanilla extract and salt to the bowl. Stir until just combined.
  • Fold in 1 cup of chocolate chips.
  • Divide the batter evenly among the 12 muffin cups and sprinkle the remaining chocolate chips over the tops of the muffins.
  • Bake for 15 minutes, or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. 
  • Cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool completely.
  • Serve, or store the muffins in an airtight container for up to 5 days.
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