Description
Soft, moist pumpkin muffins filled with warm spices and sweet chocolate chips. Perfect for breakfast, snacks, or fall desserts.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
Wet Ingredients
- ½ cup sugar
- ½ cup brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Add-ins
- ¾ cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the sugar, brown sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth and uniform in texture.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and gently mix until just combined to avoid overmixing and keep the muffins tender.
- Fold in Chocolate Chips: Carefully fold in the chocolate chips to evenly distribute them throughout the batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about ¾ full to allow room for rising.
- Bake: Bake the muffins in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Sprinkle extra chocolate chips on top before baking for a bakery-style look.
- Store muffins in an airtight container at room temperature for up to 3 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread / Muffins
- Method: Baking
- Cuisine: American
