1 ⅔cups(190g)all-purpose or whole wheat flour (see note)
1cup(212g)granulated sugar (see note)
1tablespoonpumpkin pie spice (see note)
1cup(227g)canned pumpkin puree (see note about using the whole can)
½cup(113g)salted butter, softened to room temperature or melted
Preheat oven to 350 degrees F. Line a 12-cup muffin tin with liners. Set aside.
Add all ingredients except chocolate chips to a large bowl and mix until no dry streaks remain. Stir in chocolate chips.
Scoop batter evenly into muffin tin filling muffin cups about 2/3 to 3/4 full.
Bake for 18-25 minutes until the tops spring back lightly to the touch. Remove from the muffin tin and let cool completely on cooling rack.
Flour: these muffins work really well with whole wheat flour or half white flour/half wheat flour; I use white whole wheat flour when baking (red whole wheat flour is darker and makes baked goods more dense and hearty).Sugar: if you like your muffins less sweet, you can decrease the sugar by 1/4 cup.Pumpkin Pie Spice: if you don’t have pumpkin pie spice, use the following for this recipe: 1 3/4 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/4 teaspoon allspice, pinch cloves.Pumpkin:many people in the comments have said they've used the whole can of pumpkin with good results (without altering any of the other ingredients) - if doing so, you'll probably get a few more muffins out of the batch.