Pumpkin Chocolate Chip Muffins
Make delicious pumpkin chocolate chip muffins with warm spices in just 40 minutes. These easy autumn treats combine pumpkin puree with chocolate chips for the perfect fall dessert.
Equipment
- mixing bowl
- measuring cups
- measuring spoons
- whisk
- hand mixer
- spatula
- muffin tin
- oven
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
Wet Ingredients
- 2 large eggs at room temperature
- 1 1/2 cups granulated sugar
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1 tsp pure vanilla extract
Add-in
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
- In a large mixing bowl, beat the eggs and sugar together with a hand mixer until pale and slightly thickened, about 2 minutes.
- Stir in the pumpkin puree, vegetable oil, and vanilla extract until the wet ingredients are fully incorporated and smooth.
- Gradually fold the dry ingredients into the wet mixture using a spatula until just combined, being careful not to overmix.
- Gently fold in the chocolate chips until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean.
Notes
Do not overmix the batter for the best texture. Let muffins cool in the pan for a few minutes before transferring to a wire rack.