Print

Cozy Pumpkin Chocolate Chip Muffins: Easy Fall Recipe

pumpkin chocolate chip muffins - featured image
Print Recipe

These cozy pumpkin chocolate chip muffins are tender, moist, and studded with melted chocolate. They’re quick to make, use simple ingredients, and are perfect for fall mornings or holiday brunches.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 ½ cups (270g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves for about 20 seconds. Set aside.
  3. In a larger bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, whisking well after each addition. Then add the pumpkin puree and vanilla extract, and whisk until completely combined.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until no streaks of flour remain (about 10 to 12 strokes). Do not overmix.
  5. Fold in 1 ¼ cups of the chocolate chips, reserving the remaining ¼ cup for topping.
  6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle the reserved chocolate chips on top, pressing them in lightly.
  7. Bake for 18 to 22 minutes, until golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Do not open the oven during the first 12 minutes.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For bakery-style domed tops, let the batter rest for 10 minutes before baking. Use room temperature ingredients for best results. Do not overmix the batter. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, fall recipe, easy muffins, pumpkin chocolate chip

Find it online: https://platebelle.com/cozy-pumpkin-chocolate-chip-muffins-easy-fall-recipe/