Pumpkin Chocolate Chip Muffins Recipe
Deliciously moist and flavorful Pumpkin Chocolate Chip Muffins that combine the warm spices of cinnamon, nutmeg, and cloves with the sweetness of semisweet chocolate chips. Perfect for fall mornings or a cozy snack, these muffins bake quickly and come out tender with just the right amount of pumpkin richness.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 12 muffins
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Units
Scale
Wet Ingredients
- 3/4 cup white sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 3/4 cup canned pumpkin
- 1/4 cup water
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Add-ins
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat and Prepare Muffin Pan: Preheat your oven to 400 degrees F (200 degrees C). Grease and flour a muffin pan or line it with paper liners to ensure the muffins don’t stick.
- Mix Wet Ingredients: In a medium bowl, whisk together the sugar, vegetable oil, and eggs until smooth. Stir in the canned pumpkin and water until the mixture is thoroughly combined.
- Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt thoroughly to distribute the spices evenly.
- Combine Wet and Dry Mixtures: Add the pumpkin wet mixture into the flour mixture and stir gently just until combined. Be careful not to overmix to keep the muffins tender. Then fold in the semisweet chocolate chips evenly.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin pan in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Remove muffins from the oven and allow them to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely or serve warm as desired.
Notes
- Do not overmix the batter to avoid tough muffins; mix until just combined.
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- To make cleanup easier, line muffin pans with paper liners.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Optional: Add chopped nuts for extra texture and flavor.
Find it online: https://queenrecipe.com/pumpkin-chocolate-chip-muffins-recipe/
