Description
These Pumpkin Chocolate Chip Muffins are soft, warmly spiced, and filled with melty chocolate chips. A cozy fall treat that comes together fast and stays moist for days.
Ingredients
Scale
- 2 eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 3/4 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups semisweet chocolate chips (divided)
- Cooking spray or muffin liners
Instructions
- Preheat oven to 400°F. Spray a 12-cup muffin tin or use liners.
- Whisk together eggs, sugar, pumpkin puree, and oil until smooth.
- In a separate bowl, mix flour, baking soda, baking powder, pumpkin pie spice, vanilla, and salt.
- Stir the dry ingredients into the wet until just combined.
- Fold in 1 cup of chocolate chips.
- Divide batter evenly among muffin cups and top with remaining chocolate chips.
- Bake 17–22 minutes or until a toothpick comes out clean.
- Cool 5 minutes in pan, then transfer to a rack to finish cooling.
Notes
- These muffins stay moist for several days in an airtight container.
- You can swap semisweet chips for milk chocolate or add chopped nuts.
- Freeze well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 288
- Sugar: 25g
- Sodium: 154mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 28mg
Keywords: pumpkin muffins, chocolate chip muffins, fall baking