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–+ servings
pumpkin chocolate chip muffins recipe

Pumpkin Chocolate Chip Muffins Recipe

The easiest Pumpkin Chocolate Chip Muffins Recipe out there for you and everyone to follow to make delicious pumpkin chocolate chip muffins.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 12 Muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
Wet Ingredients
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil or melted butter for richer flavor
  • 2 large eggs
  • 1 tsp vanilla extract
Add-ins
  • ¾ cup semi-sweet chocolate chips

Equipment

  • Muffin tin
  • Paper muffin liners (optional)
  • Mixing bowl Large size
  • mixing bowl Medium size
  • Whisk
  • Spatula
  • Wooden spoon
  • Measuring cups
  • Spoons
  • Cooling rack

Method
 

  1. Preheat Oven: Set your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  4. Incorporate Dry Ingredients: Gently add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the muffins dense.
  5. Add Chocolate Chips: Fold in the chocolate chips evenly throughout the batter.
  6. Portion Batter: Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
  7. Bake: Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean (a few melted chocolate streaks are okay!).
  8. Cool and Serve: Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy warm or at room temperature.

Nutrition

Calories: 200kcal

Notes

When storing, keep muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.
You can spice things up by adding nuts or dried cranberries for extra flavor.
Tried this recipe?Let us know how it was!