Description
Pumpkin Chocolate Chip Muffins are moist, fluffy, and filled with warm fall spices and melty chocolate chips. These easy one-bowl muffins make the perfect cozy breakfast, snack, or treat during pumpkin season.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 3/4 cup semi-sweet or dark chocolate chips
- Optional: pinch of ground cloves or ginger for extra spice
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease lightly.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, oil, and vanilla until smooth.
- Add dry ingredients to wet ingredients and stir just until combined. Do not overmix.
- Fold in the chocolate chips.
- Divide batter evenly among muffin cups, filling about ¾ full.
- Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add nuts like walnuts or pecans for extra crunch.
- Sprinkle coarse sugar on top before baking for a crispy topping.
- Use dairy-free chocolate chips and oil for a dairy-free version.
- For mini muffins, reduce bake time to 12–14 minutes.
- Turn into a loaf by baking in a greased 9×5-inch pan for 50–60 minutes.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 16g
- Sodium: 170mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
