Pumpkin Chocolate Chip Muffins

Delightful muffins combining pumpkin and chocolate flavors, perfect for any time of the year.

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Course: Breakfast, Dessert, Snack

Cuisine: American, Baked Goods

Keyword: baking, Chocolate Chip Muffins, Easy Muffins, fall recipes, Pumpkin Muffins

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: muffins

Calories: 200kcal

Ingredients

Dry Ingredients

1 cup canned pumpkin puree Use pure pumpkin puree, not pie filling.
1.5 cups all-purpose flour Can substitute with gluten-free flour.
1 tsp baking powder
1 tsp baking soda Ensure it's gluten-free if needed.
0.5 tsp cinnamon Adjust to taste.
0.25 tsp nutmeg Adjust to taste.
0.5 tsp salt
0.75 cup granulated sugar

Wet Ingredients

2 large eggs
0.33 cup vegetable oil
1 tsp vanilla extract

Mix-ins

0.5 cup semi-sweet chocolate chips

Instructions

Preparation

Preheat your oven to 350°F (175°C). Prepare your muffin tin by lining it with paper liners or spraying it with nonstick cooking spray.
In a medium bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt with a whisk until combined. This will be your dry mixture.
In a large bowl, combine the pumpkin puree, sugar, eggs, vegetable oil, and vanilla extract. Mix these ingredients until the mixture is smooth.

Mixing

Gradually add the dry mixture to the wet mixture. Stir gently until everything is just combined. Do not overmix.
Fold in the chocolate chips with a spatula, making sure they are evenly distributed in the batter.

Baking

Spoon the batter into the prepared muffin tins. Fill each cup about two-thirds full.
Bake in your preheated oven for 20-25 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, your muffins are ready.

Notes

These muffins are delicious when served warm. They also pair nicely with coffee or tea. Store in an airtight container at room temperature for up to 2-3 days or freeze for longer storage.

Nutrition