Easy pumpkin chocolate chip muffins made in just one bowl in 30 minutes. Moist, fluffy and bursting with chocolate chips. These make the perfect breakfast, snack or dessert!
Preheat the oven to 375°F. Line a muffin pan with liners or spray with nonstick spray.
In a large bowl, whisk the flour, sugar, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
Stir in the pumpkin, oil, eggs, and vanilla and mix just until combined. Do not overmix. Fold in the chocolate chips.
Using a large cookie or ice cream scoop, scoop the batter into muffin pan, filling the liners 3/4 the way full. Press extra chocolate chips on top, if desired.
Bake 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool on a cooling rack.
Notes
Freezer instructions: Allow to cool and then place in a zip top bag or freezer container (release as much air as possible). Then place in the freezer for up to 3 months. Set out to thaw and then microwave for a few seconds. Storage: Store the muffins in an airtight container for up to 3 days at room temperature.