Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Ultra moist, warmly spiced pumpkin muffins loaded with semi-sweet chocolate chips. One bowl, no mixer, ready in 30 minutes. A classic fall recipe that has been made and loved by home bakers for decades.

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Prep Time 10

Cook Time 25

Servings: 12 muffins

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

3/4 cup granulated sugar 150g
2 large eggs
1/4 cup vegetable oil 60ml
3/4 cup pure pumpkin puree 170g
1/4 cup water 60ml
1 and 1/2 cups all-purpose flour spooned and leveled (188g)
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1/2 cup semi-sweet chocolate chips plus extra for tops (90g)

Method

Preheat oven to 400 degrees Fahrenheit. Grease a 12-cup muffin pan or line with paper liners.
In a medium bowl, whisk together sugar, eggs, and oil until combined. Stir in pumpkin and water until well combined.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Pour pumpkin mixture into flour mixture and stir until just combined — do not overmix. Fold in chocolate chips.
Divide batter evenly among muffin cups, filling each about two-thirds full. Press extra chocolate chips into the tops.
Bake 20 to 25 minutes until a toothpick inserted in the center comes out clean.
Cool in pan a few minutes, then transfer to a wire rack.

Notes

Storage: keep in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days.
Freezing: cool completely and freeze in an airtight bag for up to 3 months. Thaw at room temperature or microwave for 20 to 30 seconds.
Make ahead: bake the day before — the spice flavour deepens overnight.
Do not use pumpkin pie filling — pure pumpkin puree only.
Do not overmix — stir just until no dry streaks remain.
Pumpkin pie spice substitute: use 1 tsp pumpkin pie spice in place of cinnamon, nutmeg, and cloves.