Pumpkin Chocolate Chip Breakfast Muffins

Welcome autumn with a warm batch of Pumpkin Chocolate Chip Breakfast Muffins! These delightful treats combine the cozy flavors of pumpkin and spices with the indulgence of chocolate chips. Perfect for busy mornings or gatherings, they're nutritious and easy to make. Packed with vitamins and fiber, each muffin offers a guilt-free way to enjoy the season. Pair them with a spread or fresh fruit for a complete breakfast experience. Enjoy the tastes of fall in every bite!

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Ingredients

1 cup pure pumpkin puree (you can use canned or homemade)

1/4 cup unsweetened applesauce

1/4 cup vegetable oil (or melted coconut oil for a tropical twist)

1/2 cup packed brown sugar

1/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup semi-sweet chocolate chips (plus extra for optional topping)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it with cooking spray to prevent sticking.

Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, applesauce, vegetable oil, packed brown sugar, granulated sugar, eggs, and vanilla extract. Continue whisking until the mixture is smooth and all ingredients are well incorporated.

Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Mix these dry ingredients until they are evenly blended.

Combine Wet and Dry Ingredients: Gradually add the dry mixture to the bowl of wet ingredients, gently stirring until just combined. It's important not to overmix; stop as soon as there are no visible flour pockets.

Add Chocolate Chips: Carefully fold in the chocolate chips with a spatula, reserving a few to sprinkle on top of the muffins if desired.

Fill Muffin Tins: Use a spoon or ice cream scoop to evenly distribute the batter into the prepared muffin tin, filling each cavity about two-thirds full. If you want extra chocolatey goodness, sprinkle a few additional chocolate chips on top of each muffin.

Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. They are ready when a toothpick inserted into the center of a muffin comes out clean or with a few crumbs.

Cool: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely. This will help maintain their delicious texture.

Serve and Enjoy: These muffins are delightful when served warm. Store any leftovers in an airtight container at room temperature for up to 3 days. They make for a perfect grab-and-go breakfast!

Prep Time, Total Time, Servings: 15 mins | 35 mins | Makes about 12 muffins

Optional Presentation Tips: For an inviting presentation, dust the muffins with a light sprinkling of powdered sugar or serve them on a wooden platter garnished with a few slices of fresh pumpkin.