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Pumpkin Chocolate Muffins

Moist pumpkin muffins filled with warm spices and rich chocolate chips, the perfect cozy fall treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall Baking
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1.75 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp ginger
  • 1 cup pumpkin puree
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 0.5 cup vegetable oil or melted butter
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips plus extra for topping

Equipment

  • Mixing bowls
  • Whisk
  • Muffin tin
  • Paper liners
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Line muffin tin with paper liners.
  2. Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a medium bowl.
  3. In another bowl, whisk pumpkin puree, sugars, oil, eggs, and vanilla until smooth.
  4. Stir dry ingredients into wet mixture until just combined.
  5. Fold in chocolate chips.
  6. Divide batter into muffin cups, filling 3/4 full. Sprinkle extra chocolate chips on top.
  7. Bake 18–22 minutes, until a toothpick inserted in the center comes out clean.
  8. Cool muffins in pan for 5 minutes, then transfer to a wire rack to cool fully.

Notes

These muffins can be frozen for up to 2 months. Reheat briefly in the microwave before serving.