Description
Looking for the best pumpkin chocolate chip muffins? This easy recipe is quick, moist, and healthy perfect for fall baking or breakfast ideas!
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips, plus more for topping
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- In a large bowl, whisk pumpkin puree, both sugars, eggs, oil, and vanilla until smooth.
- Gently fold the dry ingredients into the wet until just combined.
- Stir in chocolate chips, saving a few to sprinkle on top.
- Spoon batter into muffin cups, filling about ¾ full, and top with reserved chips.
- Bake for 18–22 minutes, until a toothpick comes out clean.
- Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
Notes
- Use mini chocolate chips for more chocolate in every bite.
- Add a tablespoon of milk or yogurt for extra moisture.
- Freeze muffins for up to 2 months—just reheat before serving.
- Don’t overmix the batter to keep muffins fluffy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 16g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg