These Pumpkin Chocolate Chip Muffins are fool-proof. They are made with simple ingredients, two bowls, one whisk, and just a few minutes of your time! They come out golden in color, deep in flavor, and with gorgeous domes every single time! You’ll truly be impressing any crowd with these!
Why These Chocolate Pumpkin Spice Muffins are the Best
- Moist: There’s nothing worse than a dry, crumbly muffin. These have moisture from vegetable oil, the pumpkin puree, and the specific ratio of ingredients.
- QUICK Prep: You are busy… I get that. Luckily, for this recipe, you’ll need super simple ingredients you likely already have or that are easy to grab!
- Easy Clean Up: You’ll need ONE whisk, and TWO bowls for your ingredients. That means fewer dishes for you to clean up after you pop these babies in the oven! WIN!
- Customizable Chocolate: You can add whatever flavor and size chocolate you’d like! I, personally, use mini semi sweet chocolate chips because they truly spread so much chocolate flavor into every bite and look so dang cute, but you do you!!!
Pumpkin Muffin Ingredients
- All Purpose Flour: It’s important to properly measure flour by using a spoon to scoop the flour into your measuring cups before using a knife to sweep across the top to level it. If you do not use a kitchen scale and simply scoop your measuring cup into the bag, you could end up adding over an entire extra 1/4 cup of flour to your muffins, making them drier and denser!
- Baking Powder + Baking Soda: These two work together to help the muffins rise! They create a gorgeous dome and a light, fluffy texture. Measure carefully and do not substitute one for the other.
- Salt: Salt brings out the sweetness and flavor in these muffins.
- Cinnamon, Nutmeg + Ground Ginger: These three fall spices…. they are the flavor in these muffins. The smell throughout your space is going to be IRRESISTIBLE!
- Pumpkin Puree: You need PURE pumpkin, not pumpkin pie filling. Ensure the only ingredient listed is pumpkin.
- Egg: You will need one large egg at room temperature for this recipe. If you forget to leave the egg out ahead of time, place the egg in a bowl of hot water for about 5 minutes before using.
- Vegetable Oil: Vegetable oil adds extra moisture in these muffins and helps maintain moisture for longer.
- Milk: Use whatever milk you’d like- dairy or nondairy! This is to help thin out the batter.
- Vanilla Extract: Pure vanilla extract rounds out the flavor of these muffins.
- Granulated Sugar + Light Brown Sugar: These two sugars add sweetness, moisture, and structure. The light brown sugar, specifically, adds a nuttier, fall flavor!
- Mini Chocolate Chips: I highly recommend using mini chocolate chips for best chocolate distribution!
How to Make Muffins
Step 1: Preheat your oven to 350 degrees Fahrenheit. Line a 12 count muffin pan with 10 liners. This recipe makes 10, large, domed muffins. Do not try to divide the batter into 12 muffins, as you will end up with small, overcooked goodies.
Step 2: Using a whisk or fork, mix all of the dry ingredients together in a small/medium-sized bowl. Your dry ingredients are all purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Step 3: Using that same wire whisk or fork, mix all of your wet ingredients together in a medium/large bowl. These ingredients are pumpkin puree, egg, vegetable oil, milk, vanilla extract, granulated sugar, and light brown sugar.
Step 4: Add the dry ingredients to your wet ingredients. Use a whisk to mix the dry and wet ingredients together only until you see the dry ingredients disappear into wet.
Step 5: Fold chocolate chips or other mix-ins of choice into the batter. Simply use a spoon or spatula.
Step 6: Divide batter between the 10 muffin liners, about 1/4 cup of batter per muffin.
Step 7: Bake the muffins for 18-23 minutes.
Pumpkin puree is canned pumpkin: mashed and blended pumpkin pure pumpkin. There is a huge difference between pumpkin pie filling and pumpkin puree. Check to make sure that there are no other ingredients besides pumpkin in the puree.
Yes! First, you can use any size of flavor of chocolate chip in these muffins. However, if you aren’t feeling the chocolate, you are more than welcome to add nuts, berries, whatever mix-in your heart desires!
These muffins are light and fluffy from a combination of factors. First, the vegetable oil adds moisture that lasts. Properly measured flour will also keep your muffins from being dry and dense, so make sure to spoon and level the flour. Finally, the mixture of both baking soda and baking powder helps these muffins to achieve that gorgeous rise and texture!
Pin It For Later
These Pumpkin Chocolate Chip Muffins are easy to prep, bake, serve, and store. They are the perfect treats to whip up in a pinch, as they are made with simple ingredients and in two bowls with a whisk. They are moist, fluffy, and flavorful, and they are sure to impress any crowd!
- 1 cup (140g) all purpose flour
- ½ teaspoon (4g) baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon (3g) salt
- ½ teaspoon (2g) cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ½ cup (130g) pumpkin puree
- 1 large egg (50g), room temperature
- ¼ cup (50g) vegetable oil
- 1 tablespoon (15g) milk
- 1 teaspoon (4g) vanilla extract
- ⅓ cup (75g) granulated sugar
- ⅓ cup (90g) light brown sugar, packed
- 2/3 cup (120g) mini chocolate chips + 1/3 cup (60g) mini chocolate chips for topping
- Preheat an oven to 350 degrees Fahrenheit. Line a 12-count muffin pan with 10 liners.
- In a medium bowl, whisk properly-measured all purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger together with a whisk or fork.
- In a large bowl, whisk pumpkin puree, room temperature egg, vegetable oil, milk, vanilla extract, granulated sugar, and packed light brown sugar together until smooth.
- Add dry ingredients to the wet ingredients. Whisk slowly until you see the dry ingredients disappear into the wet ingredients. Scrape down the sides and the bottom of the bowl with a spatula to ensure the flour mixture is completely incorporated.
- Use a spatula or spoon to fold the mini chocolate chips into the batter.
- Evenly divide the batter between the 10 liners about 1/4 cup of batter in each muffin liner.
- Bake the muffins for 18-23 minutes until the muffins are golden brown in color, a toothpick inserted into the center comes out with moist crumbs, and the centers spring back immediately when poked gently in the center with your pointer finger.
- Allow the muffins to fully cool before storing in an airtight container at room temperature for up to 4 days or in the freezer for up to 4 months.
Keywords: Fall Desserts, Fall Recipes, Pumpkin Spice, Pumpkin Chocolate Muffins, Moist Pumpkin Muffins