Description
Delightful pumpkin chocolate chip muffins that combine the warm spices of cinnamon, ginger, and nutmeg with sweet chocolate chips. Perfectly moist and tender, these muffins make a great breakfast treat or afternoon snack, especially during the fall season.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
Wet Ingredients
- 2 eggs
- 1 cup canned pumpkin puree
- ½ cup white granulated sugar
- ½ cup light brown sugar (packed)
- ½ cup vegetable oil
Add-ins
- 1 cup chocolate chips
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with mini muffin liners to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg until evenly combined.
- Add wet ingredients: To the dry mixture, add eggs, canned pumpkin puree, white granulated sugar, light brown sugar, and vegetable oil. Stir gently until just combined, being careful not to overmix to ensure the muffins remain tender.
- Fold in chocolate chips: Gently fold in the chocolate chips evenly throughout the batter to distribute sweetness in every bite.
- Bake the muffins: Spoon the batter into each muffin cup, filling about 2/3 full. Bake in the preheated oven for approximately 16 minutes or until a toothpick inserted into the center comes out clean. Note that oven temperatures vary; if needed, bake up to 20 minutes for mini muffins and 22-24 minutes for full-size muffins.
- Cool before serving: Remove muffins from the oven and allow them to cool in the pan for 3 minutes before transferring to a wire rack to cool completely or serving warm.
Notes
- For full-size muffins, increase baking time to 22-24 minutes.
- Do not overmix the batter to keep muffins light and fluffy.
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- Optional: Add chopped nuts for extra texture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 16-20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin (approx. 30g)
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 140 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1.2 g
- Protein: 2 g
- Cholesterol: 35 mg
Keywords: pumpkin muffins, chocolate chip muffins, fall recipes, pumpkin chocolate chip, easy muffin recipe
