Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt
  • 1 tbsp (6g) pumpkin pie spice
  • 1 cup (245g) canned pumpkin puree
  • 0.5 cup (115g) unsalted butter, melted and slightly cooled
  • 0.75 cup (150g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or grease with non-stick spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice until no clumps remain.
  3. Stir in the pumpkin puree, melted butter, brown sugar, eggs, and vanilla extract.
  4. Use a spatula to stir until just combined; stop the moment no more streaks of dry flour are visible to avoid over-mixing.
  5. Gently fold in the semi-sweet chocolate chips until evenly distributed.
  6. Divide the batter evenly among the 12 muffin cups, filling each approximately 3/4 full.
  7. Bake for 18–22 minutes, or until the tops are mahogany-colored and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.