Indulge in the best pumpkin chocolate chip muffins—a perfect combination of rich chocolate chips and soft, spiced pumpkin batter. These easy, moist muffins are the ultimate fall treat for chocolate lovers, offering a delicious blend of sweet and spiced flavors. Ideal for breakfast, dessert, or a cozy snack, this quick recipe will be your go-to seasonal favorite. Try it today!
Ingredients
- 1 ¾ cups 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
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- ½ cup vegetable oil or melted butter
- ¼ cup milk or almond milk
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips or dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
- Mix the dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Mix the wet ingredients: In a separate bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract until smooth.
- Combine the mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips: Gently stir in the chocolate chips until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a healthier version, substitute half of the flour with whole wheat flour or use dark chocolate chips for a less sweet option.
Add a sprinkle of sea salt on top before baking to enhance the chocolate flavor.
Add a sprinkle of sea salt on top before baking to enhance the chocolate flavor.
Add a Comment