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Perfect Pumpkin Chocolate Chip Muffins Recipe (Easy & Moist)

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These Perfect Pumpkin Chocolate Chip Muffins are incredibly moist, easy to make in one bowl, and packed with warm fall spices and melty chocolate chips. Perfect for busy mornings or fall gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil
  • ¼ cup (60ml) milk (any kind)
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • Optional: ½ cup chopped pecans or walnuts
  • Optional: ¼ cup dried cranberries
  • Optional: Demerara sugar for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly distributed, about 20 seconds.
  3. Make a well in the center of the dry ingredients.
  4. Add the pumpkin puree, eggs, vegetable oil, milk, and vanilla extract into the well.
  5. Mix with a whisk or rubber spatula until just combined. Stop mixing as soon as no streaks of flour remain. A few small lumps are fine. Do not overmix.
  6. Fold in the chocolate chips gently with a rubber spatula, about 5-6 folds, until evenly distributed.
  7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. Bake for 18-22 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool in the pan for 5 minutes.
  10. Transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter to avoid tough muffins. Use room temperature ingredients for best texture. If pumpkin puree is watery, blot with a paper towel before using. Muffins taste even better on day two. For taller muffins, fill cups slightly more than ¾ full but watch for overflow.

Nutrition

Keywords: pumpkin chocolate chip muffins, easy pumpkin muffins, moist pumpkin muffins, fall breakfast, one bowl muffins

Find it online: https://lunafeast.com/perfect-pumpkin-chocolate-chip-muffins-recipe-easy-and-moist/