Pumpkin Chocolate Muffins
Get ready to indulge in the perfect fusion of fall flavors and decadent chocolate with these Pumpkin Chocolate Muffins! Moist, tender, and packed with warm spices like cinnamon, nutmeg, and cloves, these bakery-style muffins are elevated by bursts of rich, melted semi-sweet chocolate chips in every bite. Made with a wholesome cup of pumpkin purée, this recipe not only delivers seasonal charm but also creates a soft, luscious texture. With just 15 minutes of prep time and a quick bake, you’ll have 12 perfectly golden muffins that are ideal for breakfast, an afternoon pick-me-up, or a cozy dessert. Whether enjoyed warm from the oven or at room temperature, these muffins are guaranteed to become a family favorite this fall.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease the cups with nonstick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt until well combined.
In a separate medium mixing bowl, whisk together the pumpkin puree, vegetable oil, eggs, and pure vanilla extract until smooth.
Pour the wet ingredients into the bowl of dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should still have some lumps.
Fold in the semi-sweet chocolate chips, distributing them evenly throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each cup about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs (avoid hitting a chocolate chip for an accurate test).
Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 248 mg | 11% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 29.2 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 81 mg | 2% | |
*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.
