Pumpkin Chocolate Muffins
These Pumpkin Chocolate Muffins blend rich pumpkin flavor with indulgent chocolate chips, creating a moist, fluffy, and comforting treat. Perfect for breakfast, snacks, or a cozy fall dessert.
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Muffin pan
- Paper Liners
Ingredients
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup chocolate chips
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup brown sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
- In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk pumpkin puree, eggs, oil, and brown sugar until smooth.
- Gently fold dry ingredients into wet mixture until just combined. Do not overmix.
- Stir in chocolate chips evenly.
- Divide batter into muffin cups, filling about 3/4 full.
- Bake 20–25 minutes, until a toothpick comes out clean.
- Cool 5 minutes in the pan, then transfer to a wire rack.
Notes
Customize with nuts, white chocolate, or a pinch of ginger or cloves. Store in an airtight container for 3 days or freeze for later.