Name: Pumpkin Chocolate Chip Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: All-Purpose Flour: 1 ¾ cups – Provides the base and structure.; Granulated Sugar: ¾ cup – Adds sweetness and helps with texture.; Brown Sugar: ¼ cup – Adds moisture and a hint of caramel flavor.; Baking Soda: 1 teaspoon – Helps the muffins rise.; Salt: ½ teaspoon – Balances the sweetness.; Cinnamon: 1 teaspoon – Warm and aromatic, it’s the classic pumpkin spice base.; Nutmeg: ¼ teaspoon – Adds a touch of warm spice complexity.; Pumpkin Puree: 1 cup – Adds moisture and earthy sweetness.; Vegetable Oil: ½ cup – Keeps the muffins moist and tender.; Eggs: 2 large – Bind the batter and help with structure.; Vanilla Extract: 1 teaspoon – Enhances the sweetness and spice.; Chocolate Chips: ¾ cup – Sweet bursts of chocolate in every bite.

Pumpkin Chocolate Chip Muffins

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Soft, moist, and warmly spiced, these Pumpkin Chocolate Chip Muffins are the ultimate fall-inspired treat. Packed with real pumpkin, melty chocolate chips, and cozy spices, they’re quick to make and perfect any time of day.

Author: Zerina
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins
Category: Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

All-Purpose Flour: 1 ¾ cups – Provides the base and structure.
Granulated Sugar: ¾ cup – Adds sweetness and helps with texture.
Brown Sugar: ¼ cup – Adds moisture and a hint of caramel flavor.
Baking Soda: 1 teaspoon – Helps the muffins rise.
Salt: ½ teaspoon – Balances the sweetness.
Cinnamon: 1 teaspoon – Warm and aromatic, it’s the classic pumpkin spice base.
Nutmeg: ¼ teaspoon – Adds a touch of warm spice complexity.
Pumpkin Puree: 1 cup – Adds moisture and earthy sweetness.
Vegetable Oil: ½ cup – Keeps the muffins moist and tender.
Eggs: 2 large – Bind the batter and help with structure.
Vanilla Extract: 1 teaspoon – Enhances the sweetness and spice.
Chocolate Chips: ¾ cup – Sweet bursts of chocolate in every bite.

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Instructions

Preheat Your Equipment: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Combine Ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg.
Prepare Your Cooking Vessel: In a separate bowl, mix pumpkin puree, oil, eggs, and vanilla until smooth.
Assemble the Dish: Add the wet ingredients to the dry ingredients and stir gently until just combined. Fold in the chocolate chips.
Cook to Perfection: Spoon batter into muffin cups, filling each about ¾ full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Finishing Touches: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve and Enjoy: Enjoy warm, at room temperature, or slightly chilled.

Notes

Use pure pumpkin puree, not pumpkin pie filling.
Don’t overmix the batter—stir just until combined for tender muffins.
Top with extra chocolate chips or a sprinkle of turbinado sugar before baking for a bakery-style finish.

Nutrition

Serving Size: 1 muffin
Calories: 290
Sugar: 20g
Sodium: 200mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg

Find it online: https://tastyze.com/pumpkin-chocolate-chip-muffins/