Print

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful flavors of fall with these incredibly moist Pumpkin Chocolate Chip Muffins. Perfect for breakfast, brunch, or an afternoon treat, these muffins are packed with rich pumpkin puree and sweet chocolate chips, creating a harmonious blend that appeals to both kids and adults alike. Easy to make with common ingredients, you’ll find these muffins to be a go-to recipe all season long. Plus, they freeze well, making them a convenient option for busy days. Enjoy the warmth of autumn in every bite!

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 2 eggs
  • 1 cup canned pumpkin puree
  • ½ cup white granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil
  • 1 cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
  2. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
  3. In another bowl, whisk together eggs, pumpkin puree, white sugar, brown sugar, and vegetable oil until just mixed.
  4. Pour the wet mixture into the dry ingredients and stir gently until no dry spots remain; small lumps are fine.
  5. Fold in the chocolate chips until evenly distributed.
  6. Spoon batter into muffin tins, filling each about two-thirds full. Bake for about 16 minutes or until a toothpick inserted comes out clean. Cool for 3 minutes before transferring to a wire rack.

Nutrition

Find it online: https://simplemealnest.com/pumpkin-chocolate-chip-muffins/