These Pumpkin Chocolate Chip Muffins are a sure sign that autumn is upon us. We all know that fall is in the air when the pumpkin recipes make their way back into the repertoire.
I had planned on making pumpkin chocolate chip cookies when two of my YouTube buddies whipped out pumpkin cookies on their channels this week. To mix things up I thought I’d do a muffin instead.
When you make a muffin at home it’s much more appropriately sized than those huge ones you'd get at the bakery so you won’t be over indulging too much with this little treat. At least that’s what I keep telling myself. The real trick to keeping yourself on track is to walk away from the muffins before you grab a second.
Pumpkin Chocolate Chip Muffins
Prep time: 15 min
Bake time: 24-26 min
- 1 cup pumpkin puree
- ¼ cup vegetable oil
- ¼ cup milk
- 2 eggs
- ¾ cup brown sugar, firmly packed
- 1 tsp pumpkin pie spice
- 1 tsp vanilla
- 1 ½ cups gluten free Bisquick
- 1 cup semisweet mini chocolate chips (set 2 tbsp aside)
- Preheat the oven to 350°F (or 175 °C) and line a muffin pan with 12 paper liners.
- In a large bowl whisk together the pumpkin puree, vegetable oil, milk, eggs, brown sugar, pumpkin pie spice, and vanilla until thoroughly combined.
- Add the gluten free Bisquick and stir until the wet and dry ingredients are almost combined. The batter should be pretty thick.
- Stir in the mini chocolate chips until you have them evenly dispersed throughout the batter.
- Evenly divide the batter among the twelve paper liners. Sprinkle the reserved chips over the muffins and bake for 24-26 minutes or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before removing them to cool completely on a baking rack before serving.