Pumpkin chocolate chip muffins are a classic fall sweet bread of pumpkin and chocolate chip flavors that melt in your mouth. They are soft and moist, loaded with gooey semi-sweet chocolate chips. SO GOOD!
Preheat oven to 350℉. Generously grease muffin pan.
In a small bowl, combine flour, baking powder, baking soda, and ground cinnamon. Set aside.
In the bowl of a stand mixer, or in a medium sized bowl, add granulated sugar, brown sugar, salt, pumpkin puree, applesauce, vanilla extract, and eggs. Thoroughly mix with a stand mixer or a hand mixer.
Slowly add the dry ingredients to the wet ingredients by adding small portions of the dry ingredients and just barely incorporating it with the wet ingredients before adding more. Make sure you do not over-mix.
Once all of the dry ingredients are mixed into the wet, fold in the chocolate chips. Do not use a mixer for this step.
Grease each muffin cup. Scoop batter into muffin pan. There should be enough batter to make 18 muffins. If you only have a 12 cup muffin pan, cover the remaining batter while you cook the first 12. You can cook the remaining six muffins once the first 12 are removed from the muffin pan.
Bake muffins for 20 minutes or until an inserted toothpick comes our clean.
Allow muffins to cook in pan for a few minutes. Then remove to a wired cooling rack to cool completely.
If needed, repeat with the remaining batter making sure to grease your muffin pan before using again.