Description

Indulge in the rich flavors of fall with these irresistibly moist Pumpkin Chocolate Chip Muffins. Perfect for breakfast or a quick snack, these muffins feature a delightful blend of pumpkin puree and sweet chocolate chips, creating a comforting treat that’s sure to please everyone. They are easy to make, requiring simple ingredients and minimal effort, making them ideal for bakers of all skill levels. The warm aroma of cinnamon and nutmeg fills your kitchen as they bake, inviting everyone to enjoy this seasonal delight. Plus, they’re freezer-friendly—so you can whip up a batch and savor them throughout the cooler months!

Ingredients

Scale

1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 eggs
1 cup canned pumpkin puree
½ cup white granulated sugar
½ cup light brown sugar (packed)
½ cup vegetable oil
1 cup chocolate chips

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Instructions

Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
In a large bowl, mix together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In another bowl, whisk together eggs, pumpkin puree, granulated sugar, light brown sugar, and vegetable oil until combined.
Pour the wet mixture into the dry ingredients and stir gently until just mixed—avoid overmixing.
Fold in the chocolate chips until evenly distributed.
Spoon the batter into the muffin cups about two-thirds full. Bake for 16 minutes (22-24 minutes for full-sized muffins) or until a toothpick comes out clean. Let cool slightly before transferring to a wire rack.

Prep Time: 15 minutes
Cook Time: 16 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (50g)
Calories: 180
Sugar: 12g
Sodium: 150mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg