Description
Soft, moist muffins filled with warm autumn spices and gooey chocolate chips. Easy to prepare with simple ingredients, capturing the comforting flavor of pumpkin pie with a chocolate twist.
Ingredients
Scale
- ¾ cup white sugar
- ¼ cup vegetable oil
- 2 large eggs
- ¾ cup canned pumpkin puree (not pumpkin pie filling)
- ¼ cup water
- 1½ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- In a large bowl, whisk sugar, oil, and eggs until smooth. Stir in pumpkin puree and water until combined.
- In another bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Add dry ingredients to wet mixture, stirring gently until just combined. Fold in chocolate chips.
- Divide batter into muffin cups, filling about ⅔ full. Bake 18–20 minutes until toothpick inserted comes out clean or with melted chocolate but no raw batter.
- Cool 5 minutes in tin, then transfer to wire rack. Serve warm or at room temperature.
Notes
Use pure pumpkin puree for best texture and flavor.
Avoid overmixing to ensure soft crumb.
Optional: add nuts or dried fruit for variety.
For mini muffins, bake 10–12 minutes.
Muffins stay moist for up to 3 days in an airtight container at room temperature.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 15g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin chocolate chip muffins, easy fall muffins, spiced pumpkin muffins, autumn baking recipes, chocolate pumpkin dessert