Description
These Pumpkin Chocolate Chip Muffins are moist, flavorful, and perfect for fall. With a blend of cinnamon, nutmeg, and cloves, they offer a warm and comforting taste.
Ingredients
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
1 cup pumpkin puree (not pie filling)
½ cup brown sugar
¼ cup granulated sugar
⅓ cup melted butter or oil
2 large eggs
1 tsp vanilla extract
1 cup chocolate chips (dark, milk, or white—your choice)
Instructions
1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it.
2. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. In another bowl, mix pumpkin puree, sugars, melted butter/oil, eggs, and vanilla until smooth.
4. Gently fold the dry ingredients into the wet mix. Don’t overmix—lumpy batter is fine.
5. Stir in chocolate chips. Save a handful to sprinkle on top for extra pizzazz.
6. Divide the batter evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 18–22 minutes, or until a toothpick comes out clean (unless you hit a chocolate chip—then try again).
8. Let them cool for 5 minutes in the tin, then transfer to a wire rack.
Notes
Store these muffins in an airtight container at room temperature for up to 3 days.
For longer storage, freeze them for up to 2 months. To reheat, microwave frozen muffins for 15 seconds.
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal per muffin
- Sugar: 32 g per muffin
- Sodium: 238 mg per muffin
- Fat: 19 g per muffin
- Saturated Fat: 4 g per muffin
- Unsaturated Fat: 15 g per muffin
- Trans Fat: 0 g per muffin
- Carbohydrates: 39 g per muffin
- Fiber: 2 g per muffin
- Protein: 3 g per muffin
- Cholesterol: 31 mg per muffin