Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins combine the earthy sweetness of pumpkin with gooey chocolate chips for a moist, fluffy, and irresistible treat. Perfect for fall mornings, snacks, or holiday gatherings.
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Muffin pan
- Paper Liners
Ingredients
- 1 cup canned pumpkin
- ½ cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large mixing bowl, whisk together pumpkin, vegetable oil, sugar, and eggs until smooth.
- In a separate bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually stir dry ingredients into wet ingredients until just combined. Do not overmix.
- Fold in chocolate chips with a spatula.
- Scoop batter into muffin cups, filling each about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan for a few minutes, then transfer to a wire rack to finish cooling.
Notes
Substitute coconut oil or applesauce for vegetable oil, or use brown sugar for deeper flavor. These muffins freeze well and can be reheated for a quick snack.