Go Back
A close-up photo of freshly baked pumpkin chocolate chip muffins on a wire cooling rack, with golden tops studded with melty chocolate chips and a hint of cinnamon spice, perfect for fall baking
recipessoft.com

Pumpkin Chocolate Chip Muffins

Easy, moist, and fluffy Pumpkin Chocolate Chip Muffins are the ultimate fall treat! This SEO-optimized recipe delivers perfectly spiced, bakery-style muffins packed with chocolate chips for a quick breakfast or delicious dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • ½ cup granulated sugar
  • ½ cup light brown sugar packed
  • ½ cup vegetable oil or melted coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

Method
 

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and oil until well combined. Add the eggs and vanilla extract, and whisk until smooth.
  4. Combine Wet and Dry: Gently fold the dry ingredients into the wet ingredients using a spatula, stirring until just combined. Be careful not to over-mix; a few lumps are okay.
  5. Add Chocolate Chips: Toss the chocolate chips with a tablespoon of flour (this helps prevent sinking). Fold them into the muffin batter until evenly distributed.
  6. Bake: Divide the batter evenly among the 12 muffin cups, filling them nearly to the top. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
  7. Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.