Pumpkin and chocolate are one of my all-time favorite combos, and every autumn one of the first things I do is make (and devour) every single pumpkin-chocolate item I can think of (extra points if the chocolate is in chocolate chip form). I’ve tried them all, from pumpkin brownies to pumpkin chocolate chip pancakes, but nothing beats the classic pumpkin chocolate chip muffin. They’re easy to make, pre-portioned, and basically a grab and go version of the all-too-delicious pumpkin bread that my mom makes every year.
These muffins were the first things I baked in September, and they were an immediate hit. The recipe is foolproof and so easy. The muffins it makes are delicious, moist, and filled with all the chocolatey goodness you need in your life. If you’re cooking for a crowd, just double the ingredients and voila, you have 24 beautiful pumpkin treats. Now grab your ingredients and get baking, your tastebuds will thank you later.
Pumpkin Chocolate Chip Muffins
- Prep Time:10 minutes
- Cook Time:16 minutes
- Total Time:26 minutes
- 2 eggs
- 1/2 can pumpkin puree
- 1 cup sugar
- 3/4 cup vegetable oil
- 1 - 1/2 cup flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
Preheat the oven to 400°F (205°C).
Fill a muffin tray with paper muffin liners.
Crack the eggs into a medium-sized mixing bowl.
Add the pumpkin, sugar, and oil to the eggs, and whisk to combine.
In a separate bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, ginger, cloves, and salt, and whisk together.
Gradually pour the flour mixture into the pumpkin mixture and stir until just combined (be careful not to overmix).
Add the chocolate chips to the batter and stir briefly to distribute.
Use an ice cream scoop to distribute the batter evenly between the paper-lined muffin cups and then place the muffin tray in the pre-heated oven.
Let the muffins bake for about 16 minutes, turning the tray at the half-way point. When they’re done baking, the muffins should be springy to the touch, and a toothpick inserted into the center of a muffin should come back with a few crumbs attached (no batter).
When they’re done, take the muffins out of the oven and place them on the countertop. Leave the muffins in the tin to cool for 10 minutes.
After they’ve been out of the oven for 10 minutes, take the muffins out of the tin and place them on a cooling rack and allow to cool completely (or, if you’re like me and can’t wait, go ahead and dig in).