Description
Indulge in the delightful flavors of fall with these moist Pumpkin Chocolate Chip Muffins. Perfect for breakfast, brunch, or an afternoon snack, they combine the rich taste of pumpkin with sweet chocolate chips, creating a treat that pleases palates of all ages. With warm spices like cinnamon and nutmeg enhancing the pumpkin’s natural sweetness, these muffins are not only easy to whip up but also store well for those busy days. Enjoy them fresh from the oven or as part of a cozy meal prep—either way, they’re bound to become a favorite!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon 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
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a muffin tin.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In another bowl, mix eggs, pumpkin puree, sugars, and vegetable oil until combined.
- Fold the wet mixture into the dry ingredients until just mixed.
- Gently incorporate chocolate chips.
- Fill muffin cups two-thirds full and bake for about 16 minutes or until a toothpick comes out clean. Allow to cool for a few minutes before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For gluten-free muffins, substitute with a gluten-free flour blend. Add chopped nuts like walnuts or pecans for extra crunch.