Easy Pumpkin Chocolate Chip Muffins for Fall
Soft and comforting with rich fall flavors, these Pumpkin Chocolate Chip Muffins bring a touch of seasonal magic to your breakfast. They’re easy to bake and delicious to share with the people you love.
Servings: 12 muffins
Calories: 260kcal
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg optional, but highly recommended
- ⅔ cup packed dark brown sugar
- 3 tablespoons granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup pumpkin purée
- 1 ½ cups chocolate chips feel free to use semi-sweet, dark, or even white chocolate!
Instructions
- Preheat your oven to 375°F (190°C) and get your muffin tin ready. I usually line mine with paper liners for an easy cleanup and a cute look, but if you want to skip the liners, a quick spray of non-stick oil does the trick just as well.
- Whisk together the pumpkin purée, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract in a big bowl until smooth. Don’t worry if the mixture isn’t completely smooth, a few lumps here and there help keep the muffins nice and moist.
- In a separate bowl, sift or whisk your flour, baking powder, salt, cinnamon, and nutmeg. This step might seem small, but it’s the secret to a light and fluffy texture with that perfect cozy fall flavor.
- Now, pour about half of the dry ingredients into your wet mixture and fold it gently using a spatula. Then add the rest and fold again just until everything comes together. This slow, gentle folding keeps the batter airy and avoids overmixing, which can make muffins tough.
- Time for the chocolate chips! Fold almost all of them into the batter carefully, saving a small handful to sprinkle on top later for that irresistible melty chocolate look.
- Spoon the batter into muffin liners, making sure each is filled to three-quarters capacity. Give the pan a gentle knock on the countertop to even out the batter and release air pockets for a smooth finish.
- Transfer the pan to the oven and let it bake for around 18 minutes. Once baked, let the muffins rest in the pan for about 7 minutes. This helps them firm up enough to come out cleanly without breaking.
- Then transfer them to a wire rack to cool completely or enjoy them warm if you can’t wait.
Notes
- Avoid old spices, they can dull your muffins’ flavor.
- Check the muffin rack position; middle is best for even baking.