Pumpkin Chocolate Chip Muffins

Quick and easy Pumpkin Chocolate Chip Muffins made moist and flavorful with pumpkin puree and semisweet chocolate chips. This is the time of year for all things pumpkin spice, and these tasty muffins really fit the bill.

Course breakfast/dessert

Cuisine American

Keyword chocolate chip pumpkin muffins, how to make pumpkin chocolate chip muffins, pumpkin and chocolate chip muffins

Prep Time 10

Cook Time 20

Servings servings

Calories 383kcal

Author Beth Pierce

Ingredients

1 ¾ cup all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¾ cup granulated sugar
½ cup brown sugar
2 large eggs at room temperature
½ cup vegetable oil or canola oil
1 cup pumpkin puree canned or fresh
¼ cup milk
1 teaspoon vanilla extract
1 ½ cups semi-sweet chocolate chips reserve ⅓ cup for the top

Instructions

Preheat the oven to 375 degrees. Fill a standard 12-count muffin pan with paper liners.
In a medium bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set it aside for a few minutes.
In a large bowl stir together the granulated sugar, brown sugar, eggs, vegetable oil, pumpkin puree, milk, and vanilla extract. Add the dry ingredients to the wet ingredients mixing just until combined.
Fold the chocolate chips into the batter. Fill the muffin tins up to the top with the batter and sprinkle each with a few chocolate chips.
Bake for 18-22 minutes or until a toothpick inserted in the top center of a middle muffin comes out clean. Cool in the pan for about 5 minutes before carefully removing to cool on wire racks.

Notes

For accurate measuring, always scoop the flour into the measuring cup with a spoon. Then level it off with a table knife, pushing the excess back off into the flour canister.
Mix the muffin batter just until combined. Overmixing can lead to tough and gummy muffins.
Line the cupcake/muffin tin with muffin liners. They really help keep the muffins from sticking to the pan. I really like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
For optimum flavor, use good quality chocolate chips like Guittard or Ghirardelli chocolate chips. Dark chocolate chips and milk chocolate chips also work well.
Do not overbake the muffins. Cook just until a toothpick inserted in the top center of one of the muffins comes out fairly clean with just a few moist crumbs.
Be careful when removing the muffins from the tin so as not to squish any chocolate chips, as they will be soft.
For more texture, add nuts like pecans or walnut
To make mini muffins use mini chocolate chips. Bake them at 350 degrees for about 11 minutes.
Use the rest of the pumpkin puree (from a 15-ounce can) to make my pumpkin pancakes.
Warm the muffins in the microwave for just a few seconds for a fresh-from-the-oven taste.
Store the muffins in an airtight container on the counter for up to 3 days or freeze in an airtight container. See more below about freezing muffins.

Nutrition