Print

Pumpkin Chocolate Chip Muffins

Close-up of a pumpkin chocolate chip muffin cut in half, showing the texture and chocolate chips inside.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy these fluffy, moist pumpkin chocolate chip muffins, perfect for a fall snack. This recipe is easy to make in one bowl and great for kids.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. Add the granulated sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract to the bowl. Stir until just combined. Do not overmix.
  4. Gently fold in the chocolate chips.
  5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For mini muffins, bake for 12-15 minutes.
  • You can make these gluten-free by using a gluten-free all-purpose flour blend.
  • These muffins freeze well for up to 3 months. Wrap them tightly after they have cooled completely.
  • For a moist texture, ensure you use pumpkin puree and not pumpkin pie filling.

Nutrition

Find it online: https://cutcooktaste.com/pumpkin-chocolate-chip-muffins/