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Pumpkin Chocolate Chip Muffins

Prep Time10 minutes
Cook Time20 minutes
Servings: 18 Servings

Ingredients

Instructions

  • Preheat the oven to 425°F (220°C). Line a muffin tin with paper liners or spray with cooking spray.
  • In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.
    1 ¾ cups all-purpose flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon salt, 1 cup granulated sugar
  • In a separate bowl, combine the pumpkin purée, oil, eggs, and vanilla extract. Whisk until smooth.
    1 cup canned pumpkin purée, ½ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
  • Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
  • Gently fold 1 cup of chocolate chips into the batter.
  • Scoop the batter into the prepared muffin tin, filling each cup about ⅔ full. Use the remaining ½ cup of chocolate chips to dot over unbaked batter.
  • Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C). Continue baking for an additional 13-17 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 muffin. Actual calories will vary.
  • See our nutrition disclaimer.
Nutrition Facts
Pumpkin Chocolate Chip Muffins
Serving Size
 
1 muffin
Amount per Serving
Calories
241
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
3
g
Cholesterol
 
19
mg
6
%
Sodium
 
126
mg
5
%
Potassium
 
135
mg
4
%
Carbohydrates
 
30
g
10
%
Fiber
 
2
g
8
%
Sugar
 
17
g
19
%
Protein
 
3
g
6
%
Vitamin A
 
2153
IU
43
%
Vitamin C
 
1
mg
1
%
Calcium
 
32
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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