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Pumpkin Chocolate Chip Muffins

Enticingly warm and inviting, these Pumpkin Chocolate Chip Muffins combine the earthy sweetness of pumpkin with rich chocolate chips, creating a perfect autumn treat. In just 30 minutes, you can whip up a batch of moist, fluffy muffins that are ideal for breakfast or as a delightful snack. Whether shared with family on a crisp morning or enjoyed solo with a cup of coffee, these muffins promise to be a crowd-pleaser.

  • Total Time: 28 minutes
  • Yield: Makes approximately 12 muffins 1x

Ingredients

Scale
  • 1 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/3 cup vegetable oil (or applesauce)
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup chocolate chips (semi-sweet or dark)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
  3. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
  5. Stir in the chocolate chips until evenly distributed.
  6. Fill each muffin cup about two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
  7. Allow to cool slightly before serving.
  • Author: Larissa W.
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin (60g)
  • Calories: 180
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

Keywords: For variations, substitute chocolate chips with nuts or dried fruits. Add spices like ginger for an extra flavor kick. Store in an airtight container for up to three days or freeze individually for longer storage.