Pumpkin Chocolate Chip Muffins
Delightful muffins combining warm pumpkin flavors with rich chocolate chips, perfect for any time of the year.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil (or melted butter)
- 1/4 cup milk
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup chocolate chips (plus extra for topping, optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until smooth.
- Stir in the pumpkin puree, vegetable oil, milk, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the chocolate chips gently.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle additional chocolate chips on top for extra sweetness, if desired.
Baking
- Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Best served warm or at room temperature. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. You may add nuts or dried fruit for extra texture.