Description
These Moist Pumpkin Chocolate Chip Muffins are the ultimate fall treat—soft, fluffy, and packed with cozy pumpkin flavor and rich chocolate chips.
Ingredients
4 large eggs
2 cups granulated sugar
1 (15-ounce) can solid-pack pumpkin purée
1½ cups canola oil
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 tablespoon pumpkin pie spice
1 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
Instructions
1. Preheat oven to 400°F. Line a muffin tin with paper liners or grease well.
2. In a large bowl, beat together the eggs, sugar, pumpkin purée, and canola oil until smooth.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Fold in the chocolate chips gently.
6. Scoop batter into the muffin cups, filling each ¾ to nearly full.
7. Bake for 15–17 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 10 minutes, then transfer muffins to a wire rack to cool completely.
Notes
Don’t overbake—this keeps them moist!
Store in an airtight container for up to 3 days or freeze for longer shelf life.
Try adding chopped nuts or a sprinkle of sugar on top for a fun twist.
- Prep Time: 10 mins
- Cook Time: 17 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 18g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Moist Pumpkin Chocolate Chip Muffins, Pumpkin Muffins With Chocolate Chips, Homemade Pumpkin Muffins, Fall Baking Recipes, Chocolate Pumpkin Muffins