Description
Warm, cozy muffins with a delightful blend of pumpkin and chocolate, perfect for any season.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup canned pumpkin purée
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup melted butter or neutral oil
- 1/2 cup milk or dairy-free alternative
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp vanilla extract
- 1 cup chocolate chips
- Pinch of salt
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper cups or grease it lightly.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- In another bowl, whisk the eggs and sugars until combined. Add in pumpkin purée, melted butter, milk, and vanilla, stirring until smooth.
- Fold the wet mixture into the dry ingredients gently with a spatula, taking care not to overmix.
- Fold in the chocolate chips last.
- Spoon the batter into the prepared tin, filling each cup about two-thirds full. For a bakery-style top, sprinkle some extra chocolate chips and a light dusting of cinnamon on each muffin before baking.
- Bake for 18–22 minutes until muffins rise and a toothpick inserted comes out with moist crumbs.
- Let the muffins cool in the tin for five minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, toast chocolate chips before folding them into the batter. Store muffins in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: pumpkin muffins, chocolate chip, fall recipes, baked goods, easy baking
