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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert
Calories: 265
Ingredients Method

Ingredients
  

Dry Ingredients
  • 1¾ cups 220 g all-purpose flour: Provides structure without making the muffins tough.
  • 1 teaspoon baking soda: Helps the muffins rise and brown nicely.
  • ½ teaspoon baking powder: Adds extra lift for tall tops.
  • ½ teaspoon salt: Balances sweetness and enhances flavor.
  • 1½ teaspoons ground cinnamon: Delivers the main warm spice note.
  • ½ teaspoon ground nutmeg: Adds depth and classic pumpkin-pie aroma.
  • ¼ teaspoon ground ginger: Brightens the spice blend without heat.
Wet Ingredients
  • 1 cup 240 g pumpkin puree (not pumpkin pie filling): Supplies moisture, color, and mild sweetness.
  • ½ cup 100 g granulated sugar: Sweetens and helps create a tender crumb.
  • ½ cup 100 g packed light brown sugar: Adds moisture and caramel notes.
  • ½ cup 120 ml neutral oil (canola or vegetable): Keeps the muffins soft even after cooling.
  • 2 large eggs room temperature: Bind the batter and add richness.
  • 1 teaspoon pure vanilla extract: Rounds out the flavors.
Add-ins
  • 1 cup 170 g semi-sweet chocolate chips: Melts into pockets of chocolate in every bite.
  • Optional: 1–2 tablespoons coarse sugar for sprinkling on tops before baking for extra crunch and shine.

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups. This temperature gives good rise without over-browning.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until evenly combined. This prevents pockets of leavener or spice.
  3. In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and uniform in color. The mixture should look glossy and pourable.
  4. Add the dry ingredients to the wet ingredients. Stir with a spatula just until no dry flour remains. The batter will be thick. Fold in the chocolate chips gently. Overmixing develops gluten and leads to dense muffins.
  5. Divide batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle with coarse sugar if using. Bake 18–22 minutes, until the tops are golden, spring back when lightly pressed, and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
  6. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. This prevents soggy bottoms while keeping the centers soft.