Bakery Style Pumpkin Muffins

Ingredients:

• 1 3/4 cups all-purpose flour

• 1 tsp baking soda

• 1 1/2 tsp ground cinnamon

• 1 1/2 tsp pumpkin pie spice

• 1/2 tsp coarse salt

• 1/2 cup olive oil

• 1/2 tbsp maple syurp (optional)

• 1/2 cup granulated sugar

• 1/3 cup dark brown sugar

• 11/2 cup canned pumpkin puree

• 2 eggs

• 1/4 cup whole milk

• chocolate chips ( optional, as many as your heart desires)

Instructions:

• Preheat oven to 425

• Prep muffin pan

• In a bowl mix together flour, baking soda, cinnamon, pumpkin pie spice, and salt

• In another bowl mix together oil, both sugars, pumpkin puree, eggs, and milk together until combined

• Mix together the dry ingredients with the wet ingredients little by little

• Once fully combined fold in the chocolate chips

• Put just over 1/4 cup of batter into each liner (more if you want bakery-style muffins)

• Put the muffins in the oven at 425 for 5 mins, then reduce the heat to 350 and bake for another 16 mins , or until a toothpick comes out clean.

• Let cool for 10-15 mins and enjoy!

In the spirit of fall being so close here is a good pumpkin chocolate chip muffin recipe. These are good for breakfast or a little snack.

You can substitute some ingredients, for example, you can use vegetable oil instead of olive oil I just personally like olive oil better. You can also use your own pumpkin pie spice mix. I also like baking with whole milk, but you can use any type of milk, I just wouldn't use heavy cream.

I like to bake these bakery style which is bigger than regular muffins, so when filling your pan fill every other space so they have room to rise. I like to fill these extra full too so they may take longer to bake, just keep checking with a toothpick to see when they are done.

I also like to be fancy and make my own liners with parchment paper. Here is a tutorial on how to make those in case you want to be a little fancy too.

As always if you have any questions please leave a comment below!