Description
Deliciously moist Pumpkin Chocolate Chip Muffins that combine the rich flavors of pumpkin and warm pumpkin pie spice with sweet semi-sweet chocolate chips. Perfect for a cozy fall breakfast or snack, these muffins are easy to make and bake to golden perfection with a soft crumb and melty chocolate throughout.
Ingredients
Scale
Wet Ingredients
- 15 oz can of pumpkin puree
- 1 cup sugar
- 3/4 cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins
- 12 oz semi sweet chocolate chips
Instructions
- Preheat and prepare pan: Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking.
- Mix wet ingredients: In a large bowl, whisk together the eggs, sugar, and pumpkin puree until smooth. Add in the vanilla extract and canola oil, whisking until the mixture is well combined.
- Combine dry ingredients: In a separate small bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Form the batter: Add the flour mixture and pumpkin pie spice to the wet ingredients bowl, folding gently just until all ingredients are combined without overmixing to keep muffins tender.
- Add chocolate chips: Reserve 1/4 cup of chocolate chips for topping. Fold the remaining chocolate chips into the muffin batter evenly.
- Fill muffin cups: Divide the batter evenly into the prepared muffin cups. Sprinkle the reserved chocolate chips on top of each muffin and lightly press them into the batter with a spoon.
- Bake muffins: Place in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean, indicating the muffins are cooked through.
- Cool and serve: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Use fresh or canned pumpkin puree; avoid pumpkin pie filling as it contains added sugars and spices.
- Do not overmix the batter; overmixing can make muffins tough.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- For a dairy-free option, ensure chocolate chips are dairy-free and substitute canola oil with coconut oil.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
