Description
These moist and fluffy Pumpkin Chocolate Chip Muffins are the perfect combination of warm fall spices and rich chocolate. Made with real pumpkin purée, cinnamon, nutmeg, and a touch of vanilla, these muffins are a delicious treat for breakfast, dessert, or an afternoon snack. Easy to make and packed with flavor, they’ll be your go-to autumn baked good!
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Wet Ingredients:
- ¾ cup (150g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 2 large eggs
- 1 cup (240g) canned pumpkin purée (not pumpkin pie filling)
- ½ cup (120ml) vegetable oil or melted butter
- ¼ cup (60ml) milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
Add-Ins:
- ¾ cup (130g) semi-sweet chocolate chips
- ¼ cup (30g) chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, pumpkin purée, vegetable oil, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- Fold in the chocolate chips and chopped nuts (if using).
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove from the oven and let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Storage: Store muffins in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week.
- Freezing: Wrap muffins individually and freeze for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds before serving.
- Variations: Swap chocolate chips for white chocolate chips, dark chocolate chunks, or raisins.
- Make it healthier: Use whole wheat flour instead of all-purpose, replace oil with unsweetened applesauce, or reduce sugar by ¼ cup.
- Dairy-Free Option: Use almond milk or oat milk and dairy-free chocolate chips.
- Gluten-Free Option: Substitute with a 1:1 gluten-free baking flour blend.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
Nutrition
- Serving Size: 12 muffins
- Calories: ~230 kcal
- Sugar: ~18g
- Sodium: ~190mg
- Fat: ~10g
- Saturated Fat: ~3g
- Unsaturated Fat: ~6g
- Trans Fat: ~0g
- Carbohydrates: ~32g
- Fiber: ~2g
- Protein: ~3g
- Cholesterol: ~25mg