Pumpkin Chocolate Chip Muffins
Get ready to fall in love with these Pumpkin Chocolate Chip Muffins, the perfect balance of cozy autumn flavors and indulgent sweetness! Made with real pumpkin puree and spiced with cinnamon, nutmeg, and ginger, these muffins are moist, fluffy, and packed with warm seasonal aromas. Each bite is studded with gooey semi-sweet chocolate chips, making them an irresistible treat for breakfast, snacks, or dessert. Quick and easy to make, this recipe comes together in just 15 minutes of prep and bakes to perfection in under 25 minutes. Whether paired with a hot cup of coffee or enjoyed on their own, these muffins are sure to be your new fall favorite. Perfect for pumpkin lovers and chocolate enthusiasts alike!
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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
- 1 cup Granulated sugar
- 0.5 cups Brown sugar (packed)
- 1 cup Pumpkin puree
- 0.5 cups Vegetable oil (or melted coconut oil)
- 0.25 cups Milk (or non-dairy milk)
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.75 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, milk, vanilla extract, and egg. Whisk until smooth and well combined.
Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon, being careful not to overmix. Mix until just combined.
Gently fold in the chocolate chips, reserving a handful to sprinkle on top of the muffins if desired.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle the reserved chocolate chips on top for an extra touch.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy these Pumpkin Chocolate Chip Muffins with a cup of coffee or tea!
Nutrition Facts
Calories |
3881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.8 g | 219% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 2867 mg | 125% | |
| Total Carbohydrate | 588.9 g | 214% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 395.1 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 322 mg | 25% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1060 mg | 23% | |
*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.
