Pumpkin Chocolate Chip Muffins
These Pumpkin Chocolate Chip Muffins are moist, fluffy, and packed with cozy fall spices. Sweet pumpkin puree pairs perfectly with melty chocolate chips, making them a delicious breakfast, snack, or dessert. Perfect for autumn mornings, holiday brunches, or anytime you crave a seasonal treat.
Ingredients
- These Pumpkin Chocolate Chip Muffins are moist fluffy, and packed with cozy fall spices. Sweet pumpkin puree pairs perfectly with melty chocolate chips, making them a delicious breakfast, snack, or dessert. Perfect for autumn mornings, holiday brunches, or anytime you crave a seasonal treat.
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and pumpkin pie spice.
- Mix wet ingredients: In a large bowl, whisk eggs, pumpkin puree, oil, both sugars, and vanilla until smooth.
- Combine: Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add chocolate chips: Fold in chocolate chips.
- Fill muffin tins: Divide batter evenly among the 12 muffin cups. Sprinkle extra chocolate chips on top if desired.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- For extra moist muffins, replace half the oil with unsweetened applesauce.
- Store muffins at room temperature in an airtight container for up to 3 days, or refrigerate for up to 1 week.
- Freeze baked muffins for up to 2 months.
- Add chopped pecans, walnuts, or pumpkin seeds for a crunchy topping.