Pumpkin Chocolate Chip Muffins

Get ready for pumpkin season with the BEST pumpkin chocolate chip muffins – packed with so much pumpkin flavor! Plus, crunchy pecans and extra chocolate chips. Overfill the muffin pan with muffin batter to achieve sky-high muffin tops.

• Perfect for pumpkin season… we love these for breakfast with a pumpkin spice latte!
• Tons of pumpkin flavor AND pumpkin spice flavor thanks to pumpkin puree and pumpkin pie spice.
• Brown sugar, spices, molasses, and vanilla enhances the pumpkin flavor even more.
• Gooey chocolate and tons of pecans add delicious texture.
• Filling the muffin pan with muffin batter all the way to the top creates huge bakery-style pumpkin muffins.

Ingredients:

• 3 large eggs room temperature
• 1 cup (213g) light brown sugar packed
• 1 15 ounce can pure pumpkin puree
• 3 Tablespoons (42ml) molasses
• 2 teaspoons vanilla extract
• 3/4 cup (170ml) oil canola, vegetable, olive oil (mild) or coconut oil (melted) all work
• 3/4 cup (170ml) whole milk room temperature
• 3 cups (360g) all-purpose flour
• 1 and 1/2 Tablespoons (21g) baking powder
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup (57g) pecans lightly toasted, roughly chopped, plus more for decorating, if desired
• 5 ounces semi-sweet chocolate chopped into chunks
• 5 ounces semi-sweet chocolate chips