Description
These Pumpkin Chocolate Chip Muffins are a delightful fall treat, combining the warm flavors of pumpkin and spices with the sweetness of chocolate. Perfect for breakfast or a snack!
Ingredients
Scale
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1.5 cups canned pumpkin puree
- 1/4 cup milk (optional – see notes)
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup semisweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the white sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs and pumpkin puree, and mix until smooth.
- In another bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the chocolate chips.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
You can add 1/4 cup of milk to the batter for extra moisture if desired. These muffins can also be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Dessert, Snack
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 31 mg
Keywords: Pumpkin Chocolate Chip Muffins, easy recipe, pumpkin muffins, chocolate chip muffins, fall recipes