Cozy Pumpkin Chocolate Chip Muffins: Easy Fall Recipe
These cozy pumpkin chocolate chip muffins are soft, tender, and packed with warm fall spices and melty chocolate. Perfect for chilly mornings, brunches, or bake sales, they come together in under 15 minutes with simple pantry ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Dessert
- Cuisine: American
Ingredients
- 1 ¾ cups (210g) all-purpose flour
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 1 cup (245g) pumpkin puree (not pumpkin pie filling)
- ⅓ cup (80ml) vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¼ cup (60ml) milk (dairy, almond, or oat)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 cup (175g) semi-sweet chocolate chips (reserve 1 tablespoon for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Break up any lumps of brown sugar.
- In a medium bowl, whisk together the wet ingredients: pumpkin puree, vegetable oil, eggs, vanilla extract, and milk until smooth. Let sit for 2-3 minutes.
- Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until just combined (a few lumps are fine). Do not overmix.
- Fold in the chocolate chips (reserving about 1 tablespoon for topping) with a few gentle strokes.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the reserved chocolate chips on top.
- Bake for 18-22 minutes, rotating the pan halfway through. Muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Wait at least 10 minutes before eating.
Notes
For best results, use room temperature ingredients and do not overmix the batter. Let the wet ingredients sit for a few minutes before combining. If your oven runs hot, check muffins at 18 minutes. For a gluten-free version, use a 1:1 gluten-free flour blend and add an extra tablespoon of milk. For a dairy-free version, use dairy-free chocolate chips and plant-based milk. Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 24
- Sodium: 220
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 41
- Fiber: 2
- Protein: 4
Keywords: pumpkin chocolate chip muffins, fall muffins, easy pumpkin muffins, cozy muffins, pumpkin chocolate chip recipe