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Pumpkin Chocolate Chip Muffins

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Delightful Pumpkin Chocolate Chip Muffins filled with warm spices and rich chocolate, perfect for autumn and sharing with loved ones.

Ingredients

Scale
  • 1 cup canned pumpkin
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
  2. Combine the canned pumpkin, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl. Mix well until smooth.
  3. Whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg in another bowl.
  4. Add the dry ingredients to the wet ingredients gradually. Stir until just combined; fold in the chocolate chips.
  5. Divide the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
  6. Bake for 18-20 minutes, until a toothpick inserted comes out clean.
  7. Cool for a few minutes in the tin before transferring to a wire rack.

Notes

These muffins store well for up to 3 days at room temperature in an airtight container or can be frozen for up to 3 months.

Nutrition

Find it online: https://ameliasweets.com/2026/08/07/pumpkin-chocolate-chip-muffins/