Easy Pumpkin Chocolate Chip Muffins
Deliciously sweet and fluffy muffins packed with pumpkin goodness and rich chocolate chips, perfect for fall.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree (canned or homemade)
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Mix-Ins
- 1 cup chocolate chips (semi-sweet or dark)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with paper liners or cooking spray.
- In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined, ensuring not to overmix.
- Fold in the chocolate chips gently until evenly distributed.
- Fill each muffin cup two-thirds full with the batter.
Baking
- Bake in the preheated oven for 18-22 minutes, checking for doneness with a toothpick.
- Remove from oven and let cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to three days, or freeze for up to three months. For added flavor, consider mixing in nuts or dried fruits.