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Pumpkin Chocolate Chip Muffins
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Course: Breakfast, Brunch
Cuisine: American
Servings: 12 muffins
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 cup granulated┬ásugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1/2 cup vegetable/canola oil or apple sauce
  • 15 oz can pumpkin puree
  • 3/4 cup mini semi-sweet chocolate chips, plus more for on top of muffins
  1. Preheat the oven to 350 degrees F. Line a muffin tin with paper liners. Set aside.

  2. In a medium-sized bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves together. Set aside.

  3. In another medium-sized bowl, combine the sugars, eggs, oil, and pumpkin puree until smooth.
  4. Add the wet ingredients to the dry and mix until just combined. Fold in the mini chocolate chips.

  5. Divide the batter between the muffin cups (they will be pretty full). Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center.

  6. Allow the muffins to cool in the tin for 5 minutes before removing them to a wire rack to finish cooling completely.