Description
These moist pumpkin chocolate chip muffins are made with pumpkin puree, warm spices, and plenty of chocolate chips. They’re easy to mix by hand and great for breakfast, snacks, or fall baking.
Ingredients
Scale
- 3½ cups all-purpose flour, spooned and leveled
- 1 can (15 ounces) pumpkin puree
- 1 bag (10–12 ounces) semisweet chocolate chips
- 3 large eggs
- ⅔ cup water
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 2½ cups granulated sugar
- Pinch of ground cloves
- 1 cup vegetable oil
- 1½ teaspoons salt
- 1 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F. Line two standard muffin pans with paper liners or lightly grease the cups.
- In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, salt, and nutmeg.
- In a separate large bowl, whisk together the pumpkin puree, eggs, sugar, water, and vegetable oil until smooth.
- Gradually add the dry ingredients to the wet ingredients. Stir until almost combined.
- Fold in the chocolate chips, stopping as soon as no dry pockets of flour remain.
- Divide the batter among the prepared muffin cups, filling each approximately three-quarters full.
- Bake for 18 to 22 minutes, or until the tops spring back and a toothpick inserted into the center comes out without wet batter.
- Cool in the pans for five minutes, then transfer the muffins to a wire rack.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Don’t overmix the batter.
- The recipe should be tested with the corrected 3½-cup flour measurement before publication.
- Muffins may be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 174.6
- Sugar: 20.5 g
- Sodium: 165.8 mg
- Fat: 6.7 g
- Saturated Fat: 2.0 g
- Carbohydrates: 32.5 g
- Fiber: 1.5 g
- Protein: 2.2 g
- Cholesterol: 7.6 mg