Description
These tender, moist pumpkin chocolate chip muffins are made in one bowl with simple ingredients. Perfect for fall mornings, they combine warm spices and melty chocolate chips for a cozy, crowd-pleasing treat.
Ingredients
Scale
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 1 ½ cups (190g) all-purpose flour
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 2 large eggs, at room temperature
- ½ cup (113g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ¼ cup (60ml) milk (whole milk preferred)
- 1 cup (175g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until well combined.
- Add eggs one at a time, whisking well after each. Then add pumpkin puree, milk, and vanilla extract; whisk until smooth.
- In a small bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Add dry ingredients to wet ingredients all at once. Fold gently with a rubber spatula just until no streaks of flour remain (10-15 strokes). Do not overmix.
- Fold in chocolate chips, reserving about 2 tablespoons for topping if desired.
- Divide batter evenly among muffin cups, filling each about three-quarters full. Sprinkle reserved chocolate chips on top.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden and spring back when lightly touched.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix the batter to avoid dense muffins. Use room temperature ingredients for best results. Measure flour by spooning and leveling. Let batter rest for 10 minutes before baking for taller muffins. Rotate pan halfway through baking for even browning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 24
- Sodium: 250
- Fat: 13
- Saturated Fat: 8
- Carbohydrates: 39
- Fiber: 2
- Protein: 4
Keywords: pumpkin muffins, chocolate chip muffins, fall baking, one bowl muffins, easy pumpkin recipe