These Chocolate Chip Pumpkin Muffins are light, fluffy, and full of pumpkin flavor with cozy spices and melty chocolate chips. They make the perfect fall breakfast or snack!
Author:Beth
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:12 muffins 1x
Category:Breakfast, Snack
Method:Baking
Cuisine:American
Ingredients
Scale
1 ¾ cupsall-purpose flour
1 teaspoonbaking soda
½ teaspoonbaking powder
½ teaspoonsalt
1 teaspooncinnamon
½ teaspoonpumpkin pie spice
¾ cupgranulated sugar
½ cuplight brown sugar, packed
½ cupvegetable oil (or melted butter)
2 large eggs
1 cuppumpkin puree (not pumpkin pie filling)
¼ cupmilk (or buttermilk)
1 teaspoonvanilla extract
¾ cupsemi-sweet chocolate chips
Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until smooth.
Add the eggs, pumpkin puree, milk, and vanilla extract, stirring until fully combined.
Step 4: Combine & Add Chocolate Chips
Gradually add the dry ingredients into the wet mixture, stirring just until combined (don’t overmix!).
Fold in chocolate chips, reserving a few for topping.
Step 5: Bake
Fill each muffin cup ¾ full with batter. Sprinkle extra chocolate chips on top.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Want extra moisture? Swap milk for buttermilk or add 2 tablespoons of Greek yogurt.
Storage: Keep in an airtight container for 3 days or freeze for up to 2 months.
Topping Idea: Sprinkle with cinnamon sugar for extra flavor!