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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Warm, soft Pumpkin Chocolate Chip Muffins combine the natural sweetness and earthiness of pumpkin with cozy fall spices and melty chocolate chips. Moist and tender thanks to pumpkin puree, these versatile muffins are perfect for breakfast, snacks, or dessert and easily customizable to suit dietary preferences.

  • Total Time: 30-35 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Wet Ingredients

  • 1 cup pumpkin puree
  • 3/4 cup brown sugar
  • 2 large eggs (or flax/chia egg for vegan)
  • 1/2 cup vegetable oil or melted butter (or coconut oil for vegan)
  • 1 teaspoon vanilla extract

Add-ins

  • 3/4 cup chocolate chips (semi-sweet, dark, white, or dairy-free as preferred)

Instructions

  1. Preheat and prepare your muffin tin: Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.
  2. Combine dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves to ensure even distribution.
  3. Mix wet ingredients: In a large bowl, beat the eggs, then add pumpkin puree, brown sugar, vegetable oil, and vanilla extract. Stir until smooth and well combined.
  4. Bring wet and dry ingredients together: Gradually fold the dry mix into the wet mixture using a spatula, stirring just until combined. Avoid overmixing to keep the muffins tender.
  5. Add chocolate chips: Gently fold in the chocolate chips, making sure they’re evenly distributed throughout the batter.
  6. Fill muffin cups and bake: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake for 18 to 22 minutes until a toothpick inserted comes out clean or with melted chocolate but no batter.
  7. Cool and enjoy: Let the muffins cool for at least 5 minutes in the pan, then transfer to a wire rack to cool completely before serving or storing.

Notes

  • Don’t overmix the batter to maintain tender muffins.
  • Use room temperature ingredients for an even texture.
  • Measure flour properly by spooning and leveling to avoid dense muffins.
  • Check muffin doneness starting at 18 minutes to prevent overbaking.
  • Try different chocolate chips like semi-sweet, dark, caramel, or white chocolate.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 18-22 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (with gluten-free flour blend option)

Nutrition

  • Serving Size: 1 muffin
  • Calories: 220
  • Sugar: 14g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 35mg

Keywords: pumpkin muffins, chocolate chip muffins, fall recipes, autumn baking, moist muffins, easy breakfast, gluten-free option, vegan option