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Moist Pumpkin Chocolate Chip Muffins

pumpkin chocolate chip muffins - featured image

These moist pumpkin chocolate chip muffins combine warm fall spices with melty chocolate chips for a perfect cozy treat. Easy to make and ready in under 40 minutes, they are ideal for breakfast, brunch, or snacks.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (110g) brown sugar
  • 1 cup (240g) pumpkin puree (canned or fresh)
  • ⅓ cup (80ml) vegetable oil
  • ⅓ cup (80ml) buttermilk (or milk + 1 tsp vinegar)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (180g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. Add granulated sugar and brown sugar to the dry ingredients and whisk again to combine.
  4. In a separate bowl, whisk together pumpkin puree, vegetable oil, buttermilk, eggs, and vanilla extract until smooth.
  5. Slowly fold the wet mixture into the dry ingredients using a spatula, mixing just until combined with some lumps remaining.
  6. Fold in the chocolate chips evenly without overmixing.
  7. Spoon batter into the muffin cups, filling each about ¾ full.
  8. Bake for 18–22 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature eggs and buttermilk for best mixing results. Do not overmix the batter to keep muffins tender. For extra gooey chocolate pockets, sprinkle a few extra chips on top before baking. Muffins can be stored at room temperature for 3 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, fall baking, moist muffins, easy pumpkin recipe, autumn dessert