Pumpkin Chocolate Chip Muffins
Soft, moist pumpkin muffins warmly spiced with cinnamon and nutmeg, finished with pockets of melty chocolate chips. They come together in one bowl and bake into a tender, lightly domed breakfast treat.
Prep: 15 min · Cook: 20 min · Yield: 12 · Method: Oven
Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup pumpkin puree
- 0.75 cup light brown sugar
- 2 large eggs
- 0.5 cup canola oil
- 1 cup semi-sweet chocolate chips
Cooking instructions
- Heat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease the cups. (about 5 min) — 375°F
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. (about 3 min)
- In a large bowl, whisk the pumpkin puree, brown sugar, eggs, and oil until smooth. Add the dry ingredients and stir just until no dry streaks remain. Fold in the chocolate chips without overmixing. (about 5 min)
- Divide the batter evenly among the muffin cups, filling each about three-quarters full. (about 2 min)
- Bake until the tops spring back lightly and a toothpick inserted in the center comes out with a few moist crumbs, 18 to 22 minutes. For food safety, the centers should reach at least 160°F. (about 20 min) — 375°F
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool further. Serve warm or at room temperature. (about 5 min)