Description
These Pumpkin Chocolate Chip Muffins are soft, moist, packed with warm spices, and loaded with gooey chocolate chips—perfect for cozy fall mornings or afternoon treats!
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ cup vegetable oil (or melted coconut oil)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- In a large bowl, whisk together flour, baking soda, salt, and spices.
- In another bowl, beat eggs, pumpkin, oil, sugars, and vanilla until smooth.
- Stir the wet ingredients into the dry ingredients just until combined. Do not overmix.
- Fold in chocolate chips.
- Divide batter evenly into muffin cups. Bake for 18–22 minutes or until a toothpick inserted comes out clean.
- Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
Notes
Add a sprinkle of coarse sugar on top before baking for extra crunch. Store in an airtight container for up to 4 days or freeze for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: pumpkin chocolate chip muffins, easy pumpkin muffins, fall muffin recipe, moist pumpkin muffins