Go Back

Moist Pumpkin Chocolate Chip Muffins

Deliciously moist and bursting with flavor, these pumpkin chocolate chip muffins are perfect for a cozy morning or a sweet snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup canned pumpkin puree Use pure pumpkin puree for the best flavor.
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs Use room temperature eggs for fluffier muffins.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
Mix-ins
  • 1 cup chocolate chips (semi-sweet or milk chocolate)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
  2. In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until all the ingredients are well incorporated.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
  5. Gently fold in the chocolate chips until evenly distributed throughout the batter.
  6. Scoop the batter into the prepared muffin tin, filling each cup about 3/4 of the way full.
Baking
  1. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store the muffins in an airtight container at room temperature for up to three days. You can refrigerate them for up to a week or freeze for up to three months. Reheat in the microwave for 15-20 seconds before enjoying.