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Pumpkin Chocolate Chip Muffins

Delightful, moist muffins that perfectly combine the rich flavor of chocolate with the earthy sweetness of pumpkin, making them a perfect treat for the fall season.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree (fresh or canned) Make sure to use pure pumpkin puree.
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 2 large eggs Best if at room temperature.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 3/4 cups all-purpose flour Measure correctly to avoid dense muffins.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
Mix-ins
  • 1 cup chocolate chips (semi-sweet or dark) Feel free to substitute with other mix-ins.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Prepare muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
  3. In another bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  5. Fold in chocolate chips.
  6. Spoon the batter into muffin cups, filling each about 2/3 full.
  7. Bake for 18-20 minutes, or until a toothpick comes out clean.
  8. Allow muffins to cool in the pan for a few minutes before transferring to a wire rack.

Notes

For best results, use room temperature ingredients, don’t overmix the batter, and opt for a crunchy topping if desired. Adjust spices for personal preference.