My pumpkin chocolate chip muffins are a one-bowl recipe. You don’t need to pull out the stand mixer or hand mixer unless you want to. You can dump everything into a big mixing bowl, load up the muffin tin, and you are good to go. I know there are so much pumpkin recipes coming out right now, but if you have an extra can laying around, this would be great for breakfast. You can add a bit of raw sugar to the top of each muffin for added crunch. These would be great for a brunch or to share with the co-workers while you discuss the daily grind.
2 cups all purpose flour
pinch of all spice
1/2 tsp ground ginger
1 tsp cinnamon
2 1/2 tsp baking powder
3/4 tsp kosher salt
1/4 tsp baking soda
1 15 oz can pumpkin
3/4 cup brown sugar
3 T melted unsalted butter
1/2 tsp vanilla
2/3 cup whole milk
1 cup semi-sweet chocolate chips
Preheat oven to 375 degrees and line a 12 muffin tin with liners. Place muffin tin on a baking sheet and set aside.
In large mixing bowl, combine flour, all spice, ginger, cinnamon, baking powder, salt, and baking soda and stir to combine. If using stand mixer, combine on low speed for 30 seconds.
Add remaining ingredients and mix to combine (medium speed if stand mixer)
Using large ice cream scoop or muffin scoop, fill each liner up 3/4 way full. Sprinkle raw sugar on top if using.
Bake for 20-22 minutes, or until a toothpick comes out clean. Can freeze for a month after cooling to room temp or keep at room temp for up to three days.