Pumpkin Chocolate Chip Muffins
Soft and fluffy pumpkin chocolate chip muffins are beautifully studded with chocolate chips in every bite. They come together in just a few simple steps and are the perfect fall muffin.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/4 cup dark brown sugar or light brown sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 3/4 cups pumpkin puree room temperature
- 3 eggs room temperature
- 1 cup oil any flavourless oil works
- 1 tbsp vanilla
- 1 cup semi-sweet chocolate chips plus more for topping
Instructions
- Preheat the oven to 375°F. Line the muffin tin with muffin liners and set aside.
- In a medium-sized bowl, add in flour, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves, ginger, and salt. Mix together and set aside.2 1/2 cups all-purpose flour, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon, 1/2 tsp allspice, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/2 tsp salt
- In a large bowl, add brown sugar, oil, eggs, pumpkin, and vanilla. Whisk together until well combined.1 1/4 cup dark brown sugar, 1 3/4 cups pumpkin puree, 3 eggs, 1 cup oil, 1 tbsp vanilla
- Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter. Mix in the chocolate chips.1 cup semi-sweet chocolate chips
- Evenly divide the batter between the liners, they should be almost full. See photos for reference. Using a cookie scooper helps big time to minimize the mess. Sprinkle extra chocolate chips on top.
- Bake the muffins at 375°F for 25-30 minutes. The muffins are ready when a toothpick inserted comes out clean. My oven took 27 minutes exactly. Every oven differs, so keep an eye out after the 25 minute mark.
- These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!