Pumpkin Chocolate Chip Muffins

Whip up a batch of these easy, moist, and fluffy Pumpkin Chocolate Chip Muffins, packed with warm fall spices and melty chocolate chips. The perfect treat for cozy autumn days!

Author : Aline Cueni

5 from 1 vote

Prep Time :15

Cook Time :20

Total Time :35

Servings : 12 Muffins

Calories : 209kcal

Ingredients

1 cup (220 g) pumpkin puree
⅓ cup (80 g) sunflower oil, or vegetable, coconut oil
2 eggs
3 tablespoon (45 ml) milk of choice, I used oat milk
¼ cup (50 g) white sugar
¼ cup (50 g) brown sugar
1 ½ cup (190 g) all-purpose flour
2 teaspoon baking powder, or ¾ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 pinch ground cloves
½ cup (90 g) dark chocolate chips

Instructions

Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the pumpkin puree, oil, eggs, milk, and sugar.
In another bowl, mix the flour, baking powder, salt, and all the spices, then stir them into the wet ingredients. Fold in the chocolate chips.
Divide the batter evenly between the muffin cups. → Add a few more chocolate chips on top if you like to give them a pretty look!
Bake the muffins in the preheated oven for 20 minutes, until a toothpick comes out mostly clean.
Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely, or enjoy them while they’re still slightly warm!

Notes

Pumpkin Puree: Make sure you’re using canned pumpkin puree and not pumpkin pie filling, which contains added sugar and spices. You can also follow this recipe for homemade pumpkin puree.
Pumpkin Spice: If you don't have all individual spices at home, use 2 teaspoon pumpkin pie spice instead.

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