Pumpkin Chocolate Chip Muffins Recipe
Moist pumpkin muffins enriched with warm spices and dotted with chocolate chips—an easy, seasonal treat that’s perfect for breakfast or dessert.
12 Servings
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups canned pumpkin puree
- 1/4 cup milk optional, for added moisture
Add-Ins
- 1/2 cup semisweet chocolate chips plus extra for topping, optional
Instructions
Prepare the Oven and Pan
- Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease and dust with flour.
Mix the Wet Ingredients
- In a large mixing bowl, whisk together the white sugar, brown sugar, vegetable oil, and eggs until smooth. Add the pumpkin puree and, if using, the milk. Continue whisking until fully incorporated.
Combine the Dry Ingredients
- In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Blend thoroughly to ensure even distribution of spices.
Incorporate Wet and Dry Mixtures
- Gradually add the dry mixture into the wet mixture. Stir gently with a spatula until just combined, being careful not to overmix.
Add Chocolate Chips
- Fold in the semisweet chocolate chips, ensuring they are evenly distributed throughout the batter.
Fill and Bake
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. If desired, sprinkle additional chocolate chips on top for a decorative finish. Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
To prepare this recipe gluten free, substitute the all-purpose flour with a high-quality gluten-free 1:1 baking blend. Ensure that the baking powder, baking soda, and chocolate chips used are certified gluten-free.