Pumpkin Choc Chip Muffins
Indulge in the cozy flavors of fall with these irresistible Pumpkin Choc Chip Muffins! Bursting with the warm spices of cinnamon, nutmeg, and ginger, these moist muffins combine the rich earthiness of pumpkin puree with the decadent sweetness of semisweet chocolate chips. Perfectly fluffy and easy to make in just 15 minutes of prep time, they’re an ideal treat for breakfast, dessert, or an afternoon snack. With a tender crumb and delightful pockets of melted chocolate in every bite, these muffins are a seasonal favorite that the whole family will love. Serve them warm or at room temperature, and enjoy the comforting taste of autumn.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.5 teaspoons salt
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.75 cup semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set this dry mixture aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and pumpkin puree. Mix until well blended.
Add the vegetable oil, eggs, and vanilla extract to the pumpkin mixture. Whisk until the mixture is smooth and creamy.
Gradually add the dry ingredients to the wet ingredients. Gently fold the mixture together until just combined. Do not overmix.
Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake the muffins in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
3756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.5 g | 220% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2867 mg | 125% | |
| Total Carbohydrate | 542.8 g | 197% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 355.3 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 360 mg | 28% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1604 mg | 34% | |
*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.
