Pumpkin Chocolate Chip muffins

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These Pumpkin Chocolate Chip Muffins are the perfect combination of cozy fall flavors and indulgent chocolate goodness. Moist, fluffy, and warmly spiced, they make a comforting treat for breakfast, a snack, or even dessert.

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup vegetable oil (or melted butter)
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

  • Instructions

    1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with cooking spray.
    2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
    3. Combine Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth and well combined.
    4. Mix Batter: Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Gently fold in the chocolate chips.
    5. Fill Muffin Cups: Scoop the batter into the prepared muffin cups, filling each about ¾ full.
    6. Bake: Bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
    7. Cool: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

    8. Tips & Variations:

      • Spices: Add a pinch of cloves or ginger for extra warmth.
      • Mix-ins: Swap chocolate chips for white chocolate or nuts if desired.
      • Storage: Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

      Enjoy these delightful muffins warm with a spread of butter or on their own! 🍂🍫

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