Description
These pumpkin chocolate chip muffins are the ultimate cozy-season treat—moist, tender, and packed with warm spices. The pumpkin purée gives them a soft crumb and rich flavor, while the chocolate chips add a decadent touch. They’re quick to make, freezer-friendly, and perfect for breakfast, snacks, or even dessert. Whether enjoyed fresh from the oven or stored for later, they’re sure to become a fall baking favorite.
Ingredients
Scale
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup pumpkin purée (not pumpkin pie filling)
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs, room temperature
- ½ cup vegetable oil
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a bowl, whisk flour, baking soda, baking powder, salt, and spices.
- In another bowl, whisk pumpkin, both sugars, eggs, and oil until smooth.
- Add wet mixture to dry mixture and stir gently until just combined.
- Fold in chocolate chips, reserving a few for topping.
- Divide batter evenly among muffin cups.
- Bake for 20–22 minutes, until a toothpick comes out clean.
- Cool slightly before serving.
Notes
- For a richer flavor, substitute melted butter for the oil. For a dairy-free option, use dairy-free chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 22g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg