Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Chocolate Chip Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 15 reviews
  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Total Time: 26 minutes
  • Yield: 36 mini muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Pumpkin Chocolate Chip Muffins are moist, flavorful, and perfect for fall or any time you crave a sweet pumpkin treat. Featuring warm spices, rich pumpkin puree, and melty chocolate chips, these mini muffins bake up quickly and are a delightful snack or breakfast option.

Ingredients

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

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a mini muffin tin with paper liners to prevent sticking and ensure easy removal after baking.
  2. 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 well combined to evenly distribute the spices.
  3. Add Wet Ingredients: Add the eggs, canned pumpkin puree, white granulated sugar, light brown sugar, and vegetable oil to the dry mixture. Stir gently until just combined to avoid overmixing, which could make the muffins dense.
  4. Fold in Chocolate Chips: Carefully fold the chocolate chips into the batter until evenly distributed, being careful not to overmix to maintain tender muffins.
  5. Bake the Muffins: Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full. Bake in the preheated oven for 16 minutes, or until a toothpick inserted into the center comes out clean. Ovens vary, so check doneness around 16 minutes. For full-size muffins, bake for 22 to 24 minutes.
  6. Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for about 3 minutes before transferring to a wire rack to cool completely or serve warm.

Notes

  • You can use either mini muffin tins or full-size muffin tins; adjust baking time accordingly.
  • Do not overmix the batter to keep muffins light and fluffy.
  • These muffins freeze well; store in airtight container for up to 3 months.
  • For a richer flavor, use melted butter instead of vegetable oil.

Find it online: http://evelynscooking.com/pumpkin-chocolate-chip-muffins-recipe/