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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

These Pumpkin Chocolate Chip Muffins are moist, tender, and bursting with warm fall spices and pockets of melty chocolate. Perfect for breakfast, snack, or dessert, they combine the cozy sweetness of pumpkin with the richness of chocolate chips. Easy to make with simple ingredients, they can be customized for various dietary preferences, making them a versatile favorite all year round.

  • Total Time: 35 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Wet Ingredients

  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/3 cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract

Sugar and Extras

  • 3/4 cup brown sugar, packed
  • 1 cup chocolate chips (semi-sweet or dairy-free for vegan option)

Optional Variations

  • Chopped walnuts or pecans (about 1/2 cup) for nutty delight
  • Flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) for vegan option
  • Additional spices like cloves or cardamom to taste
  • Sweetened cream cheese dollops for swirl

Instructions

  1. Prepare Your Oven and Muffin Tin: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking. This will help the muffins bake evenly and come out clean.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. This ensures even distribution of leavening agents and spices throughout the batter.
  3. Combine Wet Ingredients: In another bowl, beat the eggs and brown sugar together until smooth. Add the pumpkin puree, vegetable oil (or melted butter), and vanilla extract, mixing until fully blended.
  4. Bring It All Together: Gently fold the dry ingredients into the wet ingredients, mixing just until combined to avoid overmixing. Once mostly combined, fold in the chocolate chips evenly into the batter.
  5. Fill and Bake: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
  6. Cool and Enjoy: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature for the best flavor and texture.

Notes

  • Measure flour by spooning into your measuring cup and leveling off to avoid dense muffins.
  • Mix the batter just until ingredients are combined to keep muffins light and fluffy.
  • Use fresh, high-quality spices for an enhanced flavor.
  • Bring eggs and pumpkin puree to room temperature before mixing for smooth blending.
  • Use good-quality chocolate chips for rich, creamy pockets of chocolate.
  • Store muffins in an airtight container at room temperature for up to 3 days to retain moisture.
  • Freeze wrapped muffins for up to 3 months; thaw overnight before serving.
  • Reheat in microwave for 15 seconds or oven at 325°F (160°C) for 5-7 minutes to refresh softness.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if using gluten-free flour blend)

Nutrition

  • Serving Size: 1 muffin
  • Calories: 220
  • Sugar: 15g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 35mg

Keywords: pumpkin muffins, chocolate chip muffins, fall recipes, pumpkin chocolate chip, moist muffins, easy muffins, vegetarian, vegan option, gluten-free option