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Pumpkin Chocolate Chip Muffins

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These pumpkin chocolate chip muffins are moist, tender, and packed with warm fall spices and gooey chocolate chips. They’re quick and easy to make, perfect for breakfast, snacks, or cozy autumn treats.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar (light or dark)
  • 1/2 cup vegetable oil
  • 2 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips (semi-sweet or dark)
  • Optional: 1/2 cup chopped walnuts or pecans
  • Optional: Mini chocolate chips
  • Optional: Coarse sugar for sprinkling on top

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with nonstick spray.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
  3. In a separate bowl, whisk together pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  4. Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined; do not overmix.
  5. Fold in chocolate chips (and nuts or other add-ins, if using). Reserve a handful of chocolate chips for topping if desired.
  6. Spoon batter evenly into prepared muffin cups, filling each about 3/4 full. Sprinkle reserved chocolate chips and coarse sugar on top if desired.
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean (a little melted chocolate is okay).
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For bakery-style domed muffins, let the batter rest for 10 minutes before baking. Use room temperature eggs and pumpkin for best texture. Do not overmix the batter to keep muffins tender. Muffins can be made gluten-free with a 1:1 gluten-free flour blend or vegan with flax eggs and dairy-free chocolate chips. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, fall baking, easy muffins, pumpkin chocolate chip, autumn recipes, breakfast, snack, dessert

Find it online: https://bitefuljoy.com/pumpkin-chocolate-chip-muffins-recipe-easy-fall-baking-treat/