Pumpkin Chocolate Chip Muffins
These pumpkin chocolate chip muffins combine the warm flavors of pumpkin and spices with sweet chocolate chips for a delicious, moist treat. Perfect for fall mornings or as an anytime snack, they are simple to prepare and offer a delightful blend of cozy and indulgent flavors.
Equipment
- Muffin tin (12-count)
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Muffin liners or non-stick spray
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup pumpkin puree unsweetened
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 cup granulated sugar
- ¼ cup milk or almond milk for a dairy-free option
- 1 teaspoon vanilla extract
- 1 cup chocolate chips semi-sweet or dark
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Combine wet ingredients: In a large bowl, whisk together the pumpkin puree, eggs, oil, sugar, milk, and vanilla extract until smooth and well combined.
- Incorporate dry into wet: Gradually fold the dry ingredients into the wet mixture using a spatula. Stir until just combined, being careful not to overmix.
- Fold in chocolate chips: Gently stir in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Fill muffin tins: Evenly distribute the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake: Place in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
- Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra chocolatey goodness, sprinkle a few additional chocolate chips on top of each muffin before baking.
- You can use dark chocolate chips for a less sweet option, or mix in white chocolate chips for a fun twist.
- These muffins freeze well; simply cool completely, wrap tightly, and store in the freezer for up to 2 months.
- For a healthier option, replace half of the all-purpose flour with whole wheat flour and reduce the sugar to ¾ cup.