Pumpkin Chocolate Chip Muffins

Quick and easy pumpkin chocolate chip muffins that combine the warm flavors of fall with the sweetness of chocolate, perfect for breakfast or a snack.

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Course: Breakfast, Snack

Cuisine: American

Keyword: Chocolate Chip Muffins, Easy Muffins, Fall Baking, Pumpkin Muffins, quick recipe

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: muffins

Calories: 200kcal

Ingredients

Dry Ingredients

1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves

Wet Ingredients

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 cup pumpkin puree
1 tsp vanilla extract

Chocolate Component

1 cup chocolate chips Use mini chocolate chips for even distribution.

Instructions

Preparation

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
In a bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
In another bowl, beat the softened butter and sugar together until creamy.
Add the eggs, pumpkin puree, and vanilla extract to the butter-sugar mixture. Mix well until everything is combined.
Gradually add the dry ingredients to the wet mixture. Stir until just combined. Be careful not to overmix.
Fold in the chocolate chips gently.
Spoon the batter into the muffin cups, filling each about 3/4 full.

Baking

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let them cool for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store in an airtight container for up to 3 days at room temperature. Freeze for up to 3 months for longer storage. You can also add nuts for extra crunch or try different chocolate types.

Nutrition