Description
These Pumpkin Chocolate Muffins are moist, fluffy, and packed with warm fall spices. Sweet pumpkin puree and rich chocolate chips make them an irresistible treat for breakfast, dessert, or snacking.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup chocolate chips
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs, pumpkin puree, brown sugar, and vegetable oil until smooth.
- Gradually fold the wet ingredients into the dry mixture until just combined.
- Stir in chocolate chips, being careful not to overmix.
- Divide the batter evenly into muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly before serving warm or at room temperature.
Notes
- For extra flavor, add a pinch of ground cloves or ginger.
- You can substitute chocolate chips with chopped nuts or white chocolate chips.
- Muffins can be stored in an airtight container for up to 3 days, or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American