Description
Delicious Pumpkin Chocolate Chip Muffins featuring moist pumpkin puree, warm pumpkin pie spices, and melty semi-sweet chocolate chips. These muffins are perfect for fall breakfasts or snacks and come together quickly with simple pantry ingredients.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
Wet Ingredients
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips (3/4 cup folded into batter, 1/4 cup for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt until evenly combined.
- Combine Wet Ingredients: In a medium bowl, mix the pumpkin puree, brown sugar, granulated sugar, vegetable oil or melted butter, eggs, and vanilla extract. Whisk until the mixture is smooth and homogeneous.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Gently fold them together with a spatula or wooden spoon just until combined; avoid overmixing to keep muffins tender.
- Add Chocolate Chips: Fold in 3/4 cup of the semi-sweet chocolate chips into the batter. Reserve the remaining chocolate chips for topping.
- Fill Muffin Cups: Using an ice cream scoop or spoon, evenly divide the batter into the muffin cups, filling each about two-thirds full to allow room for rising.
- Top with Chocolate Chips: Sprinkle the reserved chocolate chips evenly on top of each muffin for a melty chocolate finish.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Using pumpkin puree, not pumpkin pie filling, ensures proper texture and flavor balance.
- To prevent overmixing, gently fold wet and dry ingredients until just combined.
- You can substitute vegetable oil with melted butter for a richer flavor.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a dairy-free option, use vegetable oil instead of butter and make sure chocolate chips are dairy-free.
