Description
These Pumpkin Chocolate Chip Muffins are moist, flavorful, and perfect for fall baking. Made with warm spices and rich pumpkin puree, combined with sweet chocolate chips, they make an ideal breakfast or snack treat that’s easy to prepare and delicious to enjoy.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 1/2 cups pumpkin puree
- 1 teaspoon vanilla extract
Add-ins
- 3/4 cup chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves until well blended.
- Mix Wet Ingredients: In a large bowl, whisk the vegetable oil, granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla extract together until the mixture is smooth and creamy.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix to maintain muffin tenderness.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the batter, distributing them evenly throughout.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer them onto a wire rack to cool completely before serving.
Notes
- Use pure pumpkin puree rather than pumpkin pie filling for the best texture and flavor.
- For a lighter version, substitute half of the vegetable oil with applesauce.
- Sprinkle extra chocolate chips on top of the batter before baking for a bakery-style look.
