These Pumpkin Chocolate Chip Muffins are a delightful fall treat, combining the warmth of pumpkin spice with the rich sweetness of chocolate. The pumpkin purée not only adds incredible moisture but also lends a subtle earthy flavor, perfectly complemented by the bursts of semi-sweet chocolate chips in every bite. Whether you’re enjoying them as a morning snack or an afternoon indulgence, these muffins are a comforting reminder of the cozy autumn season. Plus, they’re simple to make and perfect for sharing!
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup canned pumpkin purée
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk the pumpkin purée, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined—be careful not to overmix.
- Fold in the chocolate chips evenly throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Enjoy these muffins warm with a cup of coffee or tea for the ultimate autumn experience!
