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Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins are moist, rich, and loaded with melty chocolate, perfect for fall baking.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (or sub 1–1.5 teaspoons pumpkin pie spice total)
Wet ingredients
  • 2 large eggs room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup neutral oil (canola, vegetable, or light olive oil)
  • 1/4 cup milk (dairy or unsweetened almond/oat)
  • 2 teaspoons pure vanilla extract
Add-ins
  • 1 to 1 1/4 cups semi-sweet chocolate chips (plus extra for topping)
  • 1 tablespoon turbinado sugar optional for a crunchy top

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with liners or grease lightly.
Mixing Dough
  1. In a large bowl, whisk the dry ingredients: flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until combined.
  2. In a separate bowl or large measuring cup, whisk the wet ingredients: eggs, pumpkin puree, oil, milk, and vanilla until smooth.
  3. Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined, leaving a few streaks of flour.
  4. Gently fold in the chocolate chips, saving a handful to sprinkle on top.
Baking
  1. Divide the batter evenly among the 12 cups, filling each about 3/4 to almost full.
  2. Sprinkle extra chocolate chips and turbinado sugar if using.
  3. Bake at 425°F (220°C) for 5 minutes, then reduce oven to 350°F (175°C) without opening the door and bake another 13–16 minutes.
  4. Check that tops spring back and a toothpick comes out with moist crumbs.
Cooling
  1. Let muffins sit in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm.

Notes

Store in an airtight container for 2–3 days at room temperature. For longer preservation, refrigerate for up to 5 days or freeze individually for up to 3 months.