Pumpkin Chocolate Chip Muffins
Delicious muffins that combine pumpkin puree with chocolate chips, perfect for fall gatherings.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 12 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- Mix together the pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla in a large bowl until well combined.
- Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in another bowl.
- Add the dry mixture gradually to the wet ingredients and stir gently until just combined; don’t overmix.
- Fold in the chocolate chips until they’re evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for a few minutes before transferring them to a wire rack to cool completely.
Notes
Serve warm or at room temperature. Perfect with coffee or tea.