Chocolate Chip Pumpkin Muffins
Indulge in the warm, spiced flavors of fall with these irresistible Chocolate Chip Pumpkin Muffins. Bursting with the seasonal goodness of real pumpkin puree, aromatic cinnamon, and a hint of ginger and nutmeg, these moist and tender muffins are made even more decadent with pockets of melty semi-sweet chocolate chips in every bite. Perfectly balanced between sweet and hearty, they’re quick to make with just 15 minutes of prep time, and they bake to golden perfection in under 25 minutes. Whether you savor them as a cozy breakfast treat, an afternoon snack, or a festive addition to your holiday table, these pumpkin muffins are sure to please. Plus, they’re easy to store—if they last that long!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
- 2 eggs
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 0.25 cup milk
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners, or grease the cups with non-stick cooking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
In a separate medium-sized bowl, beat the eggs lightly. Add the pumpkin puree, vegetable oil, milk, and vanilla extract, and whisk until the wet ingredients are smooth and fully combined.
Gradually add the wet mixture to the dry ingredients, stirring gently with a spatula or wooden spoon just until combined. Do not overmix—the batter should be thick and slightly lumpy.
Fold in the chocolate chips, reserving a small handful for topping if desired.
Using a spoon or cookie scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the reserved chocolate chips on top of the batter for a decorative touch.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (a few melted chocolate streaks are fine).
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
3939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3118 mg | 136% | |
| Total Carbohydrate | 600.2 g | 218% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 400.0 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 337 mg | 26% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1107 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
