Pumpkin chocolate chip muffins are a cozy, flavorful treat, perfect for fall mornings or a sweet afternoon snack. These muffins blend the warm, spiced flavors of pumpkin and cinnamon with pockets of rich, melted chocolate, creating a treat that’s indulgent yet comforting. Each bite offers a delightful balance between the softness of pumpkin, the slight crunch of golden muffin tops, and the burst of chocolatey goodness. With a moist, tender crumb and just the right level of sweetness, these muffins make the ideal pairing for a hot cup of coffee, a spiced latte, or herbal tea.
I know how everyone loves to be able to make what they enjoy so much, that is why the following Pumpkin Chocolate Chip Muffins Recipe is meant to be easy to follow and would produce the best result.
Pumpkin Chocolate Chip Muffins Recipe
Equipment
- Muffin tin
- Paper muffin liners (optional)
- Mixing Bowl Large size
- Mixing Bowl Medium size
- Measuring cups
- Spoons
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
Wet Ingredients
- 1 cup canned pumpkin puree not pumpkin pie filling
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil or melted butter for richer flavor
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Incorporate Dry Ingredients: Gently add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the muffins dense.
- Add Chocolate Chips: Fold in the chocolate chips evenly throughout the batter.
- Portion Batter: Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
- Bake: Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean (a few melted chocolate streaks are okay!).
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy warm or at room temperature.
Notes
Nutrition
Jennifer Ihe
