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Pumpkin Chocolate Chip Muffins

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These Pumpkin Chocolate Chip Muffins are the perfect blend of spiced pumpkin and sweet chocolate. Easy to make with simple ingredients like pumpkin puree, chocolate chips, and warm spices, these muffins are a delightful treat for any time of the year. Perfect for breakfast, a snack, or dessert, they are sure to become a favorite.

Ingredients

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  • Dry Ingredients:
    • 2 ¼ cups all-purpose flour (270 grams)
    • 1 ½ tsp baking powder
    • 1 ½ tsp baking soda
    • 1 tsp salt
    • 2 ½ tsp cinnamon
    • ½ tsp nutmeg
    • ¼ tsp ground ginger
  • Wet Ingredients:
    • 1 (15 oz) can 100% pure pumpkin puree
    • 1 cup granulated sugar
    • ½ cup brown sugar, packed
    • ½ cup vegetable oil
    • 2 large eggs
  • Mix-ins:
    • 1 ½ cups semi-sweet chocolate chips, divided

Instructions

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger.
  • In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs. Mix until well blended.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  • Fold in 1 cup of the chocolate chips.
  • Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  • Sprinkle the remaining chocolate chips on top of the batter.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • For an extra moist muffin, consider adding a tablespoon of Greek yogurt to the wet ingredients.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.

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