Pumpkin Chocolate Chip Muffins
Make delicious pumpkin chocolate chip muffins with this easy recipe featuring warm spices and rich chocolate chips. Perfect moist texture ready in just 40 minutes.
Equipment
- mixing bowl
- oven
- muffin tin
- paper liners
- whisk
- hand mixer
- spatula
- measuring cups
- measuring spoons
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
- 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.