Pumpkin Chocolate Chip Muffins

These moist and delicious muffins combine the comforting flavors of pumpkin and spices with rich chocolate, perfect for breakfast, snacks, or dessert.

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Course: Breakfast, Dessert, Snack

Cuisine: American, Fall

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

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: muffins

Calories: 180kcal

Ingredients

Dry Ingredients

1.5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon pumpkin pie spice See notes for other spice options.
0.5 teaspoon baking soda
0.5 teaspoon salt
1 teaspoon ground cinnamon

Wet Ingredients

1 cup canned pumpkin puree Not pumpkin pie filling.
1.25 cups granulated sugar Adjust sweetness to taste.
0.33 cup oil Vegetable or canola oil.
2 large eggs Room temperature.

Mix-ins

1 cup semi-sweet chocolate chips Can substitute with white chocolate or dried cranberries.

Instructions

Preparation

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, baking soda, salt, and cinnamon. Set aside.
In a large bowl, beat together the pumpkin, sugar, oil, and eggs until well combined.

Mixing

Gradually add the dry mixture into the wet ingredients and mix until smooth.
Gently fold in the chocolate chips using a spatula.
Use a cookie dough scoop or a large spoon to fill the muffin liners about 2/3 of the way full.

Baking

Place the muffin tin in the oven and bake for 15 to 20 minutes, checking for doneness with a toothpick.
Allow muffins to cool completely on a wire rack.

Notes

Store in an airtight container at room temperature for 2 to 3 days. For longer storage, freeze in a freezer-safe bag for up to 3 months. Let thaw at room temperature before eating.

Nutrition