Pumpkin Chocolate Chip Muffins
Moist, fluffy, and packed with warm fall flavor, these Pumpkin Chocolate Chip Muffins are the perfect autumn treat! Easy to make and loaded with gooey chocolate chips, they’re ideal for breakfast, snacks, or dessert.
Servings 18 servings
Calories 198kcal
Equipment
- 2 muffin tins
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice ** see notes
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup pumpkin puree canned - not pumpkin pie filling
- 1 ¼ cups granulated sugar
- ⅓ cup oil vegetable or canola
- 2 eggs large, room temperature
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- Line the muffin tin with liners.
- Whisk the flour, baking powder, pumpkin pie spice, baking soda, salt, and cinnamon in a medium bowl. Set aside.
- Beat the pumpkin, sugar, oil, and eggs in a large bowl until well combined.
- Gradually mix in the dry ingredients with the wet ingredients until well combined.
- Fold in the chocolate chips.
- Divide batter into the liners using a cookie dough scoop or large spoon.
- Bake for 15-20 minutes or until the toothpick test comes out clean.
- Cool completely on a wire rack.
- Store in an airtight container for up to 4 days. These can be refrigerated to last up to 1 week or frozen for up to 3 months.
Notes
Pumpkin Pie Spice can be replaced with ½ teaspoon cinnamon and ½ teaspoon ground nutmeg.
Nutrition
Serving: 1serving | Calories: 198kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 128mg | Potassium: 104mg | Fiber: 2g | Sugar: 18g | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg | Net Carbohydrates: 27g