Pumpkin Chocolate Chip Muffins Recipe
Moist, spiced pumpkin muffins loaded with rich chocolate chips—perfect for fall mornings, cozy snacks, or whenever you want dessert for breakfast.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup unsalted butter melted
- ¾ cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree not pumpkin pie filling
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips
Instructions
- Preheat the oven: Set it to 350°F (175°C). Line a muffin tin with liners or grease it well.
- Mix dry ingredients: In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg until combined.
- Combine wet ingredients: In another bowl, whisk melted butter, brown sugar, eggs, pumpkin puree, and vanilla until smooth.
- Stir it together: Gently fold the dry ingredients into the wet mixture. Don’t overmix—no one likes dense muffins.
- Add chocolate chips: Toss in the chocolate chips and stir just until combined.
- Fill the muffin tin: Divide the batter evenly, filling each cup about ¾ full.
- Bake: Place in the oven for 18–20 minutes or until a toothpick comes out with a few moist crumbs.
- Cool & devour: Let them cool for 5 minutes before removing. Eat warm because life’s too short for cold muffins.
Notes
Nutritional Values (Per Muffin)
- Calories: 230
- Total Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
Vitamin & Mineral Content (Per Muffin)
- Vitamin A: 20%
- Iron: 7%
- Calcium: 5%
- Potassium: 6%
- Magnesium: 4%
Tips for Extra Flavor
- Use dark chocolate chips for a richer, bolder taste.
- Add a sprinkle of pumpkin seeds on top for crunch.
- Swap butter for coconut oil for a hint of tropical sweetness.
- Let the batter sit for 10 minutes to make fluffier muffins.