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
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Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with cooking spray.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- 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.
- 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.
- Fill Muffin Cups: Scoop the batter into the prepared muffin cups, filling each about ¾ full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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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! 🍂🍫
