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Moist Chocolate Chip Pumpkin Muffins

moist chocolate chip pumpkin muffins - featured image

These moist chocolate chip pumpkin muffins are a cozy fall treat with a perfect balance of pumpkin and chocolate flavors, easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour (or almond flour for gluten-free)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In a separate medium bowl, beat the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and slightly glossy.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; do not overmix.
  5. Fold in the chocolate chips gently, reserving a few to sprinkle on top if desired.
  6. Spoon the batter evenly into the muffin cups, filling each about 2/3 full.
  7. Bake for 20-25 minutes, checking at 20 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature eggs for better mixing and rise. Avoid overmixing to prevent tough muffins. Use plain canned pumpkin puree, not pumpkin pie filling. Tent muffins with foil if browning too quickly. Rotate muffin tin halfway through baking for even color. For vegan version, use flax eggs and dairy-free chocolate chips.

Nutrition

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