Pumpkin Chocolate Chip Muffins Recipe
These Pumpkin Chocolate Chip Muffins are moist, fluffy, and loaded with warm pumpkin spices and chocolate chips. Perfect for fall, they’re an easy treat that everyone will love!
Equipment
- Muffin tin (12-cup)
- Paper muffin liners
- Mixing bowls (one large, one medium)
- Whisk
- Spatula
- Measuring cups and spoons
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin purée not pumpkin pie filling
- ½ cup vegetable oil or melted butter
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare the Oven and Muffin Tin
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup lightly if not using liners.
- Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
- Combine Wet Ingredients
- In a separate bowl, mix the pumpkin purée, oil (or melted butter), eggs, and vanilla extract until smooth.
- Bring the Batter Together
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold until just combined, being careful not to overmix, as this can make the muffins dense.
- Add the Chocolate Chips
- Fold in the chocolate chips, ensuring they’re evenly distributed throughout the batter.
- Fill the Muffin Cups
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake the Muffins
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Cool and Serve
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!