Description
Delicious and moist Pumpkin Chocolate Chip Muffins that are perfect for fall mornings or anytime you crave a sweet treat. These muffins are loaded with pumpkin flavor and studded with chocolate chips for a delightful combination.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Additional:
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners or nonstick spray.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine wet ingredients: In a large bowl, whisk granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla until smooth.
- Mix batter: Gradually add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips.
- Bake: Divide batter into muffin cups and bake for 18–22 minutes until a toothpick comes out clean.
- Cool and serve: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can use mini or dark chocolate chips for variation.
- Try adding chopped nuts like pecans or walnuts for extra crunch.
- Muffins can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 17g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
