Pumpkin Chocolate Chip Muffins Easy Recipe
These Pumpkin Chocolate Chip Muffins are a fall favorite, easy to bake, and filled with the delightful combination of pumpkin and chocolate. Perfect for cozy mornings or as a snack any time.
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Measuring Cups
- measuring spoons
- Spatula
Ingredients
Ingredients
- 1 cup canned pumpkin puree (240 g) - Make sure to use pure pumpkin, not pumpkin pie filling.
- 1/2 cup granulated sugar (100 g) - You can substitute with brown sugar for a richer flavor.
- 1/4 cup vegetable oil (60 ml) - Can substitute with melted coconut oil.
- 2 large eggs Room temperature eggs work best.
- 1 tsp vanilla extract For added flavor.
- 1 1/2 cups all-purpose flour (180 g) - Sifted for lightness.
- 1 tsp baking soda This helps the muffins rise.
- 1/2 tsp baking powder Works with baking soda for fluffiness.
- 1 tsp ground cinnamon You can also use pumpkin pie spice.
- 1/2 tsp salt Balances the sweetness.
- 1 cup semi-sweet chocolate chips (170 g) - Feel free to use dark chocolate chips.
Instructions
- Preheat your oven to 350 °F (175 °C) and line a muffin tin with paper liners.
- In a large bowl, combine the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth and creamy.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Fold in the chocolate chips, ensuring they’re evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.
- Serve warm, or store in an airtight container for up to a week.