Description
Moist, tender, and warmly spiced, these pumpkin chocolate chip muffins are a cozy treat perfect for breakfast, snacking, or dessert.
Ingredients
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
2 large eggs (room temp)
1 cup pumpkin puree (not pie filling)
3/4 cup brown sugar
1/2 cup neutral oil
1 tsp vanilla extract
3/4 cup mini chocolate chips
Instructions
Preheat oven to 350°F. Line muffin tin with liners.
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a second bowl, combine pumpkin, brown sugar, eggs, oil, and vanilla.
Fold dry ingredients into wet mixture until just combined.
Stir in mini chocolate chips.
Scoop batter into muffin cups, 3/4 full. Top with extra chips.
Bake 18–20 minutes until toothpick comes out with moist crumbs.
Cool in pan 5 minutes, then transfer to wire rack.
Notes
Let batter rest 10 minutes for taller muffins.
Use dairy-free chips and flax eggs for a vegan version.
Store airtight 2–3 days or freeze up to 2 months.
- Prep Time: 10min
- Cook Time: 20min
- Category: muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: muffins
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 10
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg