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