The One-Bowl Pumpkin Chocolate Muffins I Make Every Fall
Ingredients
- 1 stick (4 ounces) unsalted butter, melted and cooled slightly
- 2/3 cup (130g) granulated sugar
- 2/3 cup packed (130g) light brown sugar
- 3 large eggs, at room temperature
- 1 (15-ounce) can pumpkin purée
- 1/3 cup whole milk
- 1 teaspoon vanilla bean paste or extract
- 2 cups (240g) all-purpose flour
- 1/2 cup (50g) cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- 1
Preheat the oven to 350°F. Line 16 muffin cups with liners.
- 2
Combine the wet ingredients: In a large bowl combine the butter, sugar, brown sugar, eggs, pumpkin, milk, and vanilla. Whisk until the sugar has dissolved, about 2 minutes.
- 3
Mix in the dry ingredients: Set a fine mesh strainer over the bowl and add the flour, cocoa powder, baking powder, baking soda, and salt. Sift the dry ingredients on top of the wet ingredients, then use a rubber spatula to fold them together until no bits of dry flour remain. Fold in the chocolate chips.
- 4
Portion the batter and bake: Use a spring-loaded cookie scoop to divide the batter between the prepared muffin tin (or tins). Bake until a cake tester inserted in the middle of a muffin comes out clean, 25 to 30 minutes. Let cool on a wire rack for about 20 minutes before enjoying. Leftover muffins will keep at room temperature in a tightly-sealed container for up to 4 days.
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