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Moist and soft pumpkin chocolate chip muffins with warm pumpkin spice and semi-sweet chocolate chips, perfect for fall breakfasts or treats.

  • Total Time: 27-30 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour (or gluten-free 1:1 flour blend)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice (blend of cinnamon, nutmeg, cloves, ginger, and allspice)
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) light brown sugar, packed
  • 1 cup (240g) pumpkin puree (pure pumpkin, not pie filling)
  • 1/2 cup (120ml) vegetable or canola oil (olive oil optional)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (130g) semi-sweet chocolate chips (milk, dark, or mini chips optional)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a muffin tray with paper liners.
  2. In a large bowl, whisk together pumpkin puree, granulated sugar, light brown sugar, oil, and vanilla extract until smooth and creamy.
  3. Add eggs and whisk again until fully blended.
  4. Sprinkle in baking powder, baking soda, salt, and pumpkin pie spice; mix to combine.
  5. Gently fold in the flour just until no dry spots remain, being careful not to overmix.
  6. Fold in the chocolate chips evenly.
  7. Scoop the batter into prepared muffin cups, filling each about two-thirds full.
  8. Bake for 17 to 20 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
  9. Let the muffins cool slightly before removing from the pan. Enjoy warm or at room temperature.

Notes

Be gentle when mixing the flour to keep muffins light and fluffy; overmixing can make them tough., Use fresh baking powder and baking soda for best rise., For bakery-style muffins, sprinkle extra chocolate chips on top before baking., Dust tops with cinnamon sugar or pumpkin spice before baking for an added warm crust., Add nuts like walnuts or pecans, or oats for extra texture and crunch if desired., Muffins can be stored at room temperature in an airtight container up to 4 days, refrigerated about a week, or frozen up to 3 months., The batter can be mixed and refrigerated for up to 24 hours before baking.

  • Author: mapps6841@gmail.com
  • Prep Time: 10 minutes
  • Cook Time: 17-20 minutes
  • Category: Breakfast / Snack
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: Approximately 220 calories per muffin
  • Fat: 10g per serving
  • Carbohydrates: 32g per serving
  • Protein: 3g per serving