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Close-up of freshly baked Pumpkin Chocolate Chip Muffins, perfect for fall baking.
Lady Maria

Best Pumpkin Chocolate Chip Muffins

These Pumpkin Chocolate Chip Muffins are incredibly moist, perfectly spiced, and loaded with chocolate chips. This recipe guarantees a foolproof baking experience, resulting in delicious muffins every time. Perfect for breakfast, snacks, or a simple dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chocolate chips semi-sweet or dark

Equipment

  • Muffin tin (12-cup)
  • Muffin liners (optional)
  • Large bowl
  • medium bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • Rubber spatula or wooden spoon
  • Toothpick
  • wire rack
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well with cooking spray.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix!
  5. Gently fold in the chocolate chips until they are evenly distributed throughout the batter.
  6. Fill each muffin cup about 2/3 full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Don't overmix the batter to avoid tough muffins. Use room temperature ingredients for a smoother texture. Measure flour accurately by spooning into the measuring cup and leveling off. Store muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Add nuts, dried fruit, or cream cheese for variations. A streusel topping can be added before baking for extra sweetness and crunch.