Pumpkin Chocolate Chip Muffins
Indulge in the deliciousness of moist Pumpkin Chocolate Chip Muffins, a delightful blend of autumn flavors and sweet chocolate chips. These muffins make for a perfect breakfast or snack, offering a cozy taste that appeals to everyone. Their easy preparation and freezer-friendly nature allow you to have a tasty treat ready for any occasion. Whether enjoyed warm with coffee or as an on-the-go snack, these muffins are sure to bring joy throughout the season.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon ground nutmeg
- 2 eggs
- 1 cup canned pumpkin puree
- ½ cup white granulated sugar
- ½ cup light brown sugar (packed)
- ½ cup vegetable oil
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a mini muffin tin.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
- In another bowl, beat the eggs and mix in pumpkin puree, both sugars, and vegetable oil until just combined.
- Gently fold the wet ingredients into the dry mixture using a rubber spatula until just mixed; avoid overmixing.
- Fold in the chocolate chips evenly throughout the batter.
- Scoop the batter into prepared muffin tins, filling each about three-quarters full.
- Bake for about 16 minutes or until a toothpick inserted comes out clean. Let cool before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin
- Calories: 172
- Sugar: 10g
- Sodium: 115mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 22mg
Find it online: https://chefangelina.com/pumpkin-chocolate-chip-muffins/