Description
These Pumpkin Chocolate Chip Muffins are soft, moist, and bursting with warm fall spices. Each bite combines sweet pumpkin flavor with gooey chocolate chips the perfect balance of cozy and indulgent. Ideal for breakfast, snacks, or dessert!
Ingredients
1 ¾ cups (220 g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
½ cup (115 g) unsalted butter, melted
½ cup (100 g) granulated sugar
½ cup (100 g) brown sugar, packed
2 large eggs
1 cup (240 g) canned pumpkin puree
1 tsp vanilla extract
1 cup (175 g) semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. In another bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla until smooth.
4. Add the wet ingredients to the dry ingredients and gently fold until just combined. Do not overmix.
5. Fold in the chocolate chips, reserving a few to sprinkle on top if desired.
6. Divide the batter evenly among the 12 muffin cups. Sprinkle the reserved chocolate chips on top.
7. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra moisture, add 2 tablespoons of Greek yogurt or sour cream to the batter.
You can substitute butter with coconut oil or vegetable oil for a dairy-free option.
These muffins freeze beautifully — store them in an airtight container for up to 2 months.
Top with a drizzle of melted chocolate for a bakery-style look.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 19g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Pumpkin Chocolate Chip Muffins, Fall Baking, Pumpkin Dessert, Easy Muffin Recipe, Moist Pumpkin Muffins