Pumpkin Chocolate Chip Muffins
These Pumpkin Chocolate Chip Muffins are moist and tender, full of pumpkin flavor, and studded with mini chocolate chips.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Muffins
Cuisine: American
Servings: 12 muffins
Calories: 252kcal
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- ½ cup vegetable/canola oil or apple sauce
- 15 oz can pumpkin puree
- ¾ cup mini semi-sweet chocolate chips plus more for on top of muffins
Preheat the oven to 350 degrees F. Line a muffin tin with paper liners. Set aside.
In a medium-sized bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves together. Set aside.
In another medium-sized bowl, combine the sugars, eggs, oil, and pumpkin puree until smooth.
Add the wet ingredients to the dry and mix until just combined. Fold in the mini chocolate chips.
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.
Allow the muffins to cool in the tin for 5 minutes before removing them to a wire rack to finish cooling completely.
Serving: 1 | Calories: 252kcal | Carbohydrates: 46g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 230mg | Fiber: 3g | Sugar: 27g