Pumpkin Chocolate Chip Muffins
These moist and tender muffins are packed with cozy pumpkin spice and plenty of sweet chocolate chips.
recipesbynani.comThere is nothing better than the smell of pumpkin spice filling the kitchen on a crisp morning. These muffins are a family favorite because they turn out perfectly soft every single time and feel just like a treat you would buy at a fancy bakery.
My secret for that beautiful bakery top is to start the oven at a higher temperature for the first five minutes. It helps the muffins puff up quickly and creates a nice dome before they finish baking at a lower heat.
🧺 Ingredients
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi sweet chocolate chips
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit and line a muffin tin with paper liners.
- 2
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- 3
In a separate bowl, mix the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
- 5
Gently fold in the chocolate chips with a spatula.
- 6
Divide the batter evenly into the muffin cups.
- 7
Bake at 400 degrees for 5 minutes, then reduce the heat to 350 degrees and bake for another 15 to 18 minutes until a toothpick comes out clean.
- 8
Let the muffins cool in the pan for 10 minutes before moving them to a wire rack.
💡 Tips
Store these muffins in an airtight container at room temperature for up to three days. You can also wrap them individually and freeze them for a quick breakfast on busy mornings.
Made this recipe? Let us know how it went.
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