These pumpkin olive oil and chocolate chip muffins are super easy and made in one bowl making clean up simple.
Prep: 15 minutes
Cook: 30 minutes
Difficulty: Easy
Serves: 12
Ingrédients
- 1 whole Pumpkin Pie Filling (Canned), (I used ED Smith brand’s 18 oz can)
- 1 tasse Granulated White Sugar
- 1/2 cup Huile d'olive extra vierge
- 2 whole Eggs
- 1 tsp Vanilla Extract
- 1/4 cup Sour Cream
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Sel
- 2 1/4 cups All Purpose Flour
- 1 1/4 cups Semi-Sweet Chocolate Chips
- 1/4 cup Pumpkin Seeds, (optional, for garnish)
Process
- Preheat the oven to 350F and fill your muffin trays with paper liners (I made 12 muffins)
- In a large mixing bowl, mix together the pumpkin, sugar, olive oil, eggs, vanilla, and sour cream
- Once smooth, whisk in the baking powder, baking soda and salt
- Add in the flour and give it a good mix
- Add your chocolate chips to the batter and fold with a spatula
- Divide your batter evenly amongst your paper liners using a cookie scoop to make this easier
- Bake for 25 – 30 minutes
- Allow the muffins to cool before removing the liner and enjoy warm or room temperature
