Description

These Pumpkin Chocolate Chip Muffins combine the moist, spiced warmth of pumpkin with sweet bursts of semi-sweet chocolate chips, creating a perfect treat for fall or any time you crave a cozy baked good. Easy to prepare and bake, these muffins are fluffy, flavorful, and ideal for breakfast, snacks, or dessert.

Ingredients

Scale

Dry Ingredients

1 3/4 cups all-purpose flour (220 g)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients

2 large eggs (room temperature)
1 cup granulated sugar (200 g)
1/2 cup vegetable oil (120 ml)
1 1/4 cups canned pumpkin puree (300 g)

Add-ins

1 cup semi-sweet chocolate chips (170 g)

Instructions

Preheat the oven: Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
Mix the dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, baking soda, baking powder, and salt to evenly combine all the dry ingredients.
Combine wet ingredients: In a large bowl, whisk the eggs, granulated sugar, vegetable oil, and canned pumpkin puree until the mixture is smooth and well blended.
Fold in the dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients bowl, mixing gently until just combined. Avoid overmixing to keep the muffins light and fluffy.
Add chocolate chips: Fold the semi-sweet chocolate chips into the batter carefully to ensure even distribution without overworking the batter.
Fill the muffin tin: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full to allow room for rising.
Bake: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Use canned pumpkin puree for consistent moisture and flavor rather than fresh pumpkin.
Room temperature eggs help the batter combine more smoothly.
Filling muffin cups 3/4 full prevents overflow while allowing the muffins to rise nicely.
Check doneness with a toothpick; if it comes out clean, the muffins are ready.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast; Snack; Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin muffins, chocolate chip muffins, pumpkin chocolate chip, fall recipes, baked muffins, easy breakfast muffins