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Pumpkin Chocolate Chip Muffins : Perfect Treat

Nothing says fall baking quite like a batch of warm, Pumpkin Chocolate Chip Muffins!

Ingredients

Scale

Dry Ingredients:

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves (optional for extra warmth)

Wet Ingredients:

  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup vegetable oil (or melted butter)
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Add-Ins:

  • ¾ cup chocolate chips (semi-sweet or dark chocolate)

Instructions

Step 1: Preheat and Prepare

  1. Preheat the oven to 350°F (175°C).
  2. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Step 2: Mix the Dry Ingredients

  1. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  2. Set aside.

Step 3: Prepare the Pumpkin Batter

  1. In a separate bowl, mix the pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
  2. Gradually add the dry ingredients to the wet ingredients, stirring until just combined (don’t overmix!).

Step 4: Fold in the Chocolate Chips

  1. Gently fold in the chocolate chips, ensuring even distribution throughout the batter.

Step 5: Bake to Perfection

  1. Fill each muffin cup about ¾ full with batter.
  2. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let cool in the muffin tin for 5 minutes, then transfer to a wire rack.

Step 6: Serve and Enjoy!

Enjoy these warm, freshly baked pumpkin chocolate chip muffins with your favorite fall beverage!

Notes

✔️ Use high-quality pumpkin puree for the best flavor.
✔️ Don’t overmix the batter – This keeps the muffins light and fluffy.
✔️ For extra chocolatey goodness, sprinkle chocolate chips on top before baking.

Nutrition

Keywords: Pumpkin Chocolate Chip Muffin Recipe