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Pumpkin Chocolate Chip Muffins

Soft and moist pumpkin chocolate chip muffins filled with warm fall spices and plenty of chocolate chips. An easy homemade muffin recipe perfect for breakfast, snacks, or cozy fall baking.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12
Course: Breakfast, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 3/4 cups 220 g all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup 150 g granulated sugar
  • 1/2 cup 100 g packed brown sugar
  • 1 cup 240 g pumpkin puree
  • 1/2 cup 120 ml vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup 170 g semi-sweet chocolate chips, plus extra for topping

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a large bowl, whisk the eggs, granulated sugar, and brown sugar until combined. Add the pumpkin puree, vegetable oil, and vanilla extract and whisk until smooth.
  4. Add the dry ingredients to the wet ingredients and gently stir until just combined. Do not overmix.
  5. Fold the chocolate chips into the batter, reserving a small handful for topping.
  6. Divide the batter evenly among the 12 prepared muffin cups. Sprinkle the remaining chocolate chips over the tops.
  7. Bake for 20–24 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 pan for 5 minutes, then transfer them to a wire rack to cool.