Description
These Pumpkin Chocolate Chip Muffins are soft, moist, and perfectly spiced with cinnamon, nutmeg, and ginger. Studded with melty chocolate chips, they make the ultimate fall treat easy enough for a weekday breakfast yet special enough for holiday gatherings.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar (packed)
- 1/2 cup vegetable oil
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease or line a mini muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Add eggs, pumpkin puree, granulated sugar, brown sugar, and oil. Stir until just combined—don’t overmix.
- Fold in chocolate chips with a spatula.
- Divide batter into muffin cups, filling each about ¾ full.
- Bake for 16 minutes, or until a toothpick inserted in the center comes out clean. (For full-size muffins: 22–24 minutes.)
- Cool for 3–5 minutes before removing from the tin. Enjoy warm or at room temperature.
Notes
- Use pure pumpkin puree (not pumpkin pie filling).
- For bakery-style muffins, sprinkle a few extra chocolate chips on top before baking.
- Can be made dairy-free with dairy-free chocolate chips.
Nutrition
- Calories: 120
