Pumpkin Chocolate Chip Muffins – Soft, Moist & Easy Fall Baking Recipe
These Pumpkin Chocolate Chip Muffins are soft, moist, and packed with warm fall spices and melty chocolate chips. Perfect for breakfast, snacks, or cozy fall baking, this easy recipe comes together in just 26 minutes and yields bakery-style muffins your family will love.
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- 2 Large eggs
- 1 cup canned pumpkin puree
- ½ cup white granulated sugar
- ½ cup light brown sugar
- ½ cup vegetable oil
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In another bowl, mix the eggs, pumpkin puree, white sugar, brown sugar, and vegetable oil until smooth.
- Gently fold the dry ingredients into the wet ingredients just until combined.
- Fold in the chocolate chips, reserving a few for topping if desired.
- Divide the batter evenly into muffin cups, filling each about ¾ full.
- Bake for 14–16 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep muffins soft and fluffy
- Use mini chocolate chips for more even distribution
- Store leftovers in an airtight container