Description

These Pumpkin Chocolate Chip Muffins are a fall favorite, combining spiced pumpkin and sweet chocolate chips. With a moist, tender crumb and a bakery-style domed top, they’re perfect for breakfast, snacks, or dessert. These easy-to-make muffins will fill your kitchen with the cozy scents of autumn.

Ingredients

2 cups all-purpose flour

1 ½ tsp baking powder

1 tsp baking soda

½ tsp salt

1 ½ tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

1 cup pumpkin puree (100% pure)

¾ cup granulated sugar

¼ cup brown sugar

½ cup vegetable oil

2 large eggs (preferably at room temperature)

1 ½ cups semi-sweet chocolate chips (divided)

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Instructions

Preheat the oven to 425°F (220°C) and line a muffin pan with 12 liners.
In a large bowl, mix dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In another bowl, whisk together wet ingredients: pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
Gradually combine the wet and dry ingredients. Fold in 1 cup of chocolate chips, making sure the batter is thick.
Let the batter rest for 15 minutes while the oven preheats.
Fill muffin liners to the top with batter and press the remaining ½ cup chocolate chips onto the tops.
Bake at 425°F for 7 minutes, then reduce the temperature to 350°F and bake for another 17-20 minutes, until a toothpick comes out clean.
Let the muffins cool in the pan before serving.

Notes

Variations: Add nuts like walnuts or pecans, or use milk or dark chocolate chips for different flavors.
Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking