Description
Indulge in the flavors of fall with these moist and delicious Pumpkin Chocolate Chip Muffins. Perfect for breakfast or as a sweet treat, these muffins are easy to make and bursting with cozy spices and chocolate goodness.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Wet Ingredients:
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 2 tsp vanilla extract
Add-ins:
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a large mixing bowl, whisk together flour, sugars, baking soda, baking powder, salt, and spices.
- Combine wet ingredients: In another bowl, whisk eggs, pumpkin, oil, milk, and vanilla until smooth.
- Combine wet and dry ingredients: Pour wet ingredients into dry ingredients and stir gently until just combined. Fold in chocolate chips.
- Bake: Divide batter into muffin cups and bake for 20–24 minutes until a toothpick comes out clean.
- Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For more even chocolate distribution, use mini chocolate chips.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- To enhance spice flavor, increase cinnamon to 2 tsp and nutmeg to 1 tsp.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 24 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
