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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

These moist and flavorful Pumpkin Chocolate Chip Muffins combine creamy pumpkin with rich chocolate chips for the perfect fall treat. Easy to make and family-friendly, they’re ideal for breakfast, snacks, or holiday gatherings.
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Préparation 15 minutes
Cuisson 22 minutes
Temps total 37 minutes
Portions: 12 muffins
Plat: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Préparation Notes

Ingrédients
  

  • 1 cup canned pumpkin
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1 cup chocolate chips

Équipement

  • Mixing bowls
  • Whisk
  • Muffin Tin
  • Paper Liners
  • Oven

Préparation
 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large bowl, whisk together pumpkin, oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.
  3. In a separate bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  4. Gradually add dry ingredients to wet mixture and stir until just combined. Do not overmix.
  5. Fold in chocolate chips gently.
  6. Divide batter evenly among muffin cups, filling about 2/3 full.
  7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.

Notes et conservation

For variations, try adding chopped walnuts, pecans, or substitute chocolate chips with white or dark chocolate. Muffins keep for 3 days at room temperature, up to a week refrigerated, or 3 months frozen.