The Ultimate Pumpkin Chocolate Chip Muffins (healthier and dairy-free)
These are the best pumpkin chocolate chip muffins ever: stays moist, not too sweet, and just the right amount of spice. Adapted from my cousin Marla's recipe.
½cupmini chocolate chipslike the dairy-free ones from Enjoy Life
Instructions
Preheat oven to 350ºF (or 335ºF for convection oven). Line standard-sized muffin tins with paper liners and set aside.
Place all the dry ingredients in a large mixing bowl: flours, sugar, baking soda, baking powder, pumpkin pie spice, and salt. Combine well with a whisk.
Place all the wet ingredients on top of the dry: pumpkin, oil, water, and eggs. Use a whisk to combine well in as few strokes as possible. Overmixing leads to tough muffins. Gently stir in the chips.
Spoon the batter into muffin cups filling about ¾ full. Bake for 18-22 minutes until the tops are lightly golden brown, a toothpick inserted in the center comes out clean, and the tops spring back when gently tapped.
Let cool in the pan for a few minutes. Then turn out the muffins, and continue cooling on a rack. Serve warm or room temperature. Once cool, store in an airtight container for several days or freeze.
Notes
If baking the batter in a large loaf pan, grease & flour the pan first. Bake for 1 hour to 1 hour and 15 minutes.