Chocolate Chip Pumpkin Muffins
Chocolate Chip Pumpkin Muffins are the ultimate autumn treat, combining the rich flavors of pumpkin and warm spices with gooey chocolate chips. These moist, fluffy muffins not only satisfy your sweet tooth but also evoke cozy memories of fall gatherings. Whether enjoyed for breakfast, dessert, or as a snack with your favorite warm beverage, these muffins are sure to delight everyone around the table.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup pumpkin puree (canned or fresh)
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar (light or dark)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 large eggs
- ⅓ cup vegetable oil (or melted butter)
- 1 cup chocolate chips (semi-sweet or dark)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or spray with nonstick cooking spray.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until fully combined.
- In another bowl, mix pumpkin puree, eggs, and vegetable oil until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in chocolate chips.
- Scoop batter into muffin tins about two-thirds full and bake for 20-25 minutes or until a toothpick inserted comes out clean. Allow to cool slightly before serving.
Nutrition
- Serving Size: 1 muffin (80g)
- Calories: 220
- Sugar: 16g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For added texture and flavor, consider substituting chocolate chips with chopped nuts or dried fruits. You can also sprinkle extra cinnamon or nutmeg into the batter for a more robust spice profile. Store leftovers in an airtight container for up to three days or freeze individually for longer storage.