Easy Pumpkin Chocolate Chip Muffins
Moist, warmly spiced pumpkin muffins packed with melty chocolate chips. Stir, bake, and enjoy in about 30 minutes.
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Servings:
Ingredients
Main Ingredients
- 1.125 cup canned pumpkin puree
- 0.47 cup vegetable oil
- 0.7 cup granulated sugar
- 0.45 cup light brown sugar, packed
- 3.5 oz eggs, lightly beaten about 2 large eggs
- 2 tbsp milk any type
- 1.25 tsp vanilla extract
- 1.8 cup all-purpose flour
- 1.6 tsp baking powder
- 1.1 tsp baking soda
- 0.6 tsp fine sea salt
- 1.3 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.95 cup semi-sweet chocolate chips
Instructions
Preparation Steps
- Preheat oven to 375°F. Line a 12-cup muffin pan and lightly mist with spray.
- Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- In a second bowl, whisk pumpkin, both sugars, oil, eggs, milk, and vanilla until smooth.
- Add dry mix to wet. Stir gently just until no dry spots remain.
- Fold in chocolate chips without overmixing the batter.
- Divide batter among cups, filling each about three-quarters full.
- Bake 18–21 minutes, until tops spring back and a toothpick comes out clean.
- Cool in pan 5 minutes, then transfer muffins to a rack to finish cooling.
Notes
Try swapping half the chocolate chips for chopped toasted pecans, or sprinkle coarse sugar on top for crunch. For mini muffins, bake 10–12 minutes. Store airtight at room temperature up to 3 days, or freeze up to 2 months.
This recipe is an original creation inspired by classic Easy Pumpkin Chocolate Chip Muffins flavors. All ingredient ratios and instructions are independently developed.