Description
These are the best pumpkin muffins with chocolate chips—moist, flavorful, and irresistibly cozy with warm autumn spices and melty chocolate.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin purée
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, whisk together granulated sugar, brown sugar, oil, eggs, pumpkin purée, and vanilla until smooth.
- Gently fold dry ingredients into the wet mixture until just combined. Do not overmix.
- Stir in chocolate chips, reserving a handful for topping.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Sprinkle reserved chocolate chips on top.
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a lighter version, substitute half the oil with unsweetened applesauce or swap part of the flour with whole wheat. Store muffins in an airtight container for up to 4 days or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 270
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: pumpkin muffins, chocolate chips, autumn baking, easy muffins