Description
Soft, moist pumpkin muffins loaded with warm spices and melty chocolate chips — a cozy fall favorite that’s easy to make and impossible to resist!
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil (or olive oil)
- 2 large eggs
- 2 tsp vanilla extract
- ¾ cup semi-sweet chocolate chips
- Optional: ¼ cup mini chocolate chips for topping
Instructions
- Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- In another bowl, whisk pumpkin purée, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and combined. Pour wet ingredients into dry ingredients and stir gently until just combined — do not overmix.
- Fold in chocolate chips until evenly distributed throughout the batter.
- Divide batter evenly among muffin cups, filling each about ¾ full. Sprinkle mini chocolate chips on top if desired. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool for 5 minutes in the pan, then transfer to a wire rack to finish cooling. Enjoy warm or at room temperature!
Notes
Store muffins covered at room temperature for up to 3 days or refrigerate for up to a week. They freeze well for up to 2 months — just reheat for 20 seconds before serving!
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 18g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg