Pumpkin Chocolate Chip Bread Muffins
Elevate your baking game with these irresistibly moist Pumpkin Chocolate Chip Bread Muffins, a cozy fusion of fall flavors and indulgent sweetness. Bursting with the warm spices of cinnamon, nutmeg, and ginger, these muffins feature velvety pumpkin puree for natural richness and an irresistibly tender crumb. Studded with melty semi-sweet chocolate chips, they make every bite a perfect balance of spiced goodness and decadent chocolate. Ready in just 40 minutes, these easy-to-make muffins are perfect for breakfast, a snack, or dessert. Whether served fresh from the oven or at room temperature, these pumpkin muffins are sure to become a seasonal family favorite. With keywords like "pumpkin chocolate chip," "fall baking," and "easy pumpkin muffin recipe," this recipe is the ultimate treat for cozy autumn days!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 1 cup pumpkin puree
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger. Set aside.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, light brown sugar, and vegetable oil. Whisk until smooth and well blended.
Add the eggs, one at a time, to the wet mixture, whisking well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips using a spatula to distribute evenly throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each cup about three-quarters full.
Bake in the preheated oven for 20 to 25 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 pan for 5 minutes. Transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy your Pumpkin Chocolate Chip Bread Muffins!
Nutrition Facts
Calories |
3712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.6 g | 216% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2870 mg | 125% | |
| Total Carbohydrate | 545.9 g | 199% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 347.0 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 259 mg | 20% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1010 mg | 21% | |
*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.
