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Pumpkin Muffins with Chocolate Chips

Pumpkin Muffins with Chocolate Chips
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These Pumpkin Muffins with Chocolate Chips are moist, fluffy, and bursting with cozy fall spices and sweet chocolate bites. Easy to make and perfect for breakfast, snacks, or dessert, they bring warmth, seasonal flavor, and a tender crumb to every bite.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Wet Ingredients

  • 1 cup pumpkin puree (canned or homemade)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/4 cup milk
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla extract

Add-Ins

  • 1 cup chocolate chips

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until fully combined and clump-free.
  3. Combine Wet Ingredients: In a separate bowl, mix the pumpkin puree, vegetable oil, eggs, milk, granulated sugar, brown sugar, and vanilla extract until smooth and homogeneous.
  4. Bring It All Together: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep muffins tender and fluffy.
  5. Add Chocolate Chips: Fold the chocolate chips evenly into the batter to ensure each muffin is generously dotted with melty chocolate.
  6. Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full to allow proper rising without overflow.
  7. Bake: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs remaining.
  8. Cool and Enjoy: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

  • Do not overmix the batter to prevent tough muffins.
  • Use fresh ground spices for vibrant flavor.
  • Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spice level.
  • Toss chocolate chips in a little flour before folding in to prevent sinking.
  • Let eggs and milk come to room temperature before mixing for better texture and rise.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, fall recipes, pumpkin recipes, easy muffins, breakfast muffin, seasonal baking

Find it online: https://jamescookes.com/pumpkin-muffins-with-chocolate-chips/