Enjoy the perfect combination of pumpkin and chocolate in these soft and moist pumpkin chocolate chip muffins. Packed with rich pumpkin flavor and gooey chocolate chips, these muffins make for a delightful breakfast or snack option. Easy to make and loved by all, this recipe is perfect for fall and any time of the year.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, melted
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup semi-sweet chocolate chips
Directions
- Preheat the oven to 350°F (175°C). Grease or line a muffin pan with paper liners.
- In a large bowl, combine the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk together the melted butter, pumpkin puree, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the chocolate chips.
- Spoon the batter into the prepared muffin pan, filling each cup about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve and enjoy!
