Easy Pumpkin Chocolate Chip Muffins
Moist and flavorful muffins packed with chocolate chips, perfect for breakfast, snacks, or dessert.
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 pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry mixture to the wet mixture and stir until just combined.
- Gently fold in chocolate chips until evenly distributed.
Baking
- Fill each muffin cup about two-thirds full with the batter.
- Bake in the preheated oven for 18-22 minutes. Use a toothpick to check for doneness.
Cooling and Serving
- Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Muffins can be stored in an airtight container at room temperature for up to 3 days. Refrigerate for a week or freeze for up to 3 months.