Description
These Pumpkin Chocolate Chip Muffins are a delicious fall treat, combining warm pumpkin flavor with sweet semi-sweet chocolate chips for a moist and tender bite. Perfect for breakfast, snack time, or dessert, they are easy to make and filled with comforting spices that celebrate the season.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
Wet Ingredients
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips (3/4 cup mixed in batter, 1/4 cup for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt until fully combined.
- Prepare Wet Ingredients: In a medium bowl, combine the pumpkin puree, brown sugar, granulated sugar, vegetable oil or melted butter, eggs, and vanilla extract. Mix well until the mixture is smooth and uniform.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula or wooden spoon. Stir until just combined to avoid overmixing, which can make the muffins tough.
- Add Chocolate Chips: Fold 3/4 cup of the semi-sweet chocolate chips into the batter, reserving the remaining chips for topping.
- Fill Muffin Cups: Using an ice cream scoop or spoon, evenly divide the batter among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Top with Chocolate Chips: Sprinkle the remaining chocolate chips on top of each muffin for extra chocolatey goodness.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from breaking apart.
Notes
- Use pumpkin puree, not pumpkin pie filling, to maintain the correct flavor balance and texture.
- Do not overmix the batter; gently folding keeps the muffins tender.
- You can substitute vegetable oil with melted butter for a richer flavor.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, use vegetable oil and dairy-free chocolate chips.
