Pumpkin chocolate chip muffins are the perfect treat for fall. Moist, flavorful, and loaded with chocolate chips, these muffins are easy to make and a crowd-pleaser. Whether you’re serving them for breakfast, a snack, or dessert, they are guaranteed to impress.
Why You’ll Love This Recipe
- Simple ingredients found in most kitchens
- Great balance of pumpkin spice and chocolate
- Perfect for meal prep or freezing
- Quick preparation time: under 30 minutes
Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil (or melted butter)
- 1/4 cup milk (any type)
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (semi-sweet or dark)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
- Combine dry ingredients in a large bowl: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Mix well.
- Mix wet ingredients in another bowl: granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract. Whisk until smooth.
- Gradually add the wet mixture to the dry ingredients. Stir until just combined. Avoid overmixing to keep the muffins light and fluffy.
- Fold in the chocolate chips. Reserve a handful to sprinkle on top for presentation.
- Fill the muffin cups about 3/4 full with batter. Add the reserved chocolate chips on top.
- Bake for 18-22 minutes. Insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
- Cool muffins in the pan for 5 minutes before transferring them to a wire rack.
Pro Tips
- Use room-temperature eggs and milk for a smoother batter.
- If you prefer less sweetness, reduce the sugar by 1/4 cup.
- For added texture, toss in chopped nuts like walnuts or pecans.
- Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.
Nutritional Information (Per Muffin)
- Calories: 210
- Protein: 3g
- Carbs: 28g
- Fat: 10g
- Fiber: 1g
Frequently Asked Questions (FAQs)
Can I make these muffins gluten-free?
Yes. Substitute the all-purpose flour with a gluten-free baking blend.
What can I use instead of chocolate chips?
You can replace chocolate chips with raisins, cranberries, or chopped nuts.
Can I use fresh pumpkin instead of canned?
Yes. Roast and puree fresh pumpkin, but ensure it’s not too watery.
How do I know if the muffins are done?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, they’re ready.
Can I double the recipe?
Yes. This recipe doubles well for larger batches.
Enjoy baking and indulging in these delicious pumpkin chocolate chip muffins!