Description
Pumpkin Chocolate Chip Muffins combine pumpkin puree, warm spices, and semisweet chocolate chips in a soft, moist muffin. This easy fall baking recipe makes 12 muffins in about 30 minutes.
Ingredients
1/2 cup white sugar
1/4 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 1/2 cups canned pumpkin puree
1/4 cup milk, optional
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
Extra chocolate chips for topping, optional
Instructions
1. Preheat the oven to 400°F.
2. Line a 12-cup muffin pan with paper liners or lightly grease and flour each cup.
3. Add the white sugar, brown sugar, vegetable oil, eggs, and milk to a large mixing bowl.
4. Whisk until the mixture looks smooth and evenly blended.
5. Add the pumpkin puree and whisk again until fully combined.
6. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
7. Add the dry mixture to the pumpkin mixture.
8. Stir gently with a spatula until the batter is about halfway combined.
9. Fold in the semisweet chocolate chips.
10. Continue stirring just until no dry flour remains. Do not overmix.
11. Check the batter consistency. Add a little more milk only if the batter looks unusually thick.
12. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
13. Sprinkle extra chocolate chips over the tops if desired.
14. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
15. Let the muffins cool in the pan for 5 minutes.
16. Transfer the muffins to a wire rack and allow them to cool before serving.
Notes
Use plain pumpkin puree, not pumpkin pie filling.
You may replace the cinnamon, ginger, nutmeg, and cloves with 2 to 3 teaspoons of pumpkin pie spice.
Pumpkin puree varies in thickness, so add the milk only as needed.
The batter should resemble thick banana bread batter.
Avoid overmixing because too much stirring can make the muffins dense.
Mini chocolate chips spread more evenly through the batter.
Chopped pecans or walnuts can be added for extra texture.
Store completely cooled muffins in an airtight container at room temperature for up to 3 days.
Refrigerate the muffins for up to 1 week.
Freeze cooled muffins in a freezer-safe container for up to 3 months.
Thaw frozen muffins at room temperature or overnight in the refrigerator.
Warm one muffin in the microwave for 10 to 15 seconds before serving.
Nutrition information is estimated and may vary by ingredient brand and portion size.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 251
- Sugar: 17 g
- Sodium: 140 mg
- Fat: 12.8 g
- Saturated Fat: 3.8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 31.8 g
- Fiber: 1.8 g
- Protein: 3 g
- Cholesterol: 31 mg