Description
Indulge in the warm, comforting flavors of fall with these delightful Pumpkin Chocolate Chip Muffins. Perfectly moist and sweet, these muffins are a crowd-pleaser for breakfast or as an after-school snack. The irresistible combination of pumpkin puree and rich chocolate chips creates a mouthwatering treat that everyone will love. With simple ingredients and quick preparation, you’ll have a batch ready in no time—ideal for busy mornings or cozy family gatherings. Bake up some joy this autumn with this easy recipe!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon ground nutmeg
- 2 eggs
- 1 cup canned pumpkin puree
- ½ cup white granulated sugar
- ½ cup light brown sugar (packed)
- ½ cup vegetable oil
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Prepare a mini muffin tin by greasing or lining it.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Add the eggs, pumpkin puree, sugars, and vegetable oil to the dry ingredients. Mix gently until just combined.
- Fold in the chocolate chips carefully.
- Spoon the batter into the prepared muffin tin and bake for about 16 minutes or until a toothpick inserted comes out clean. Allow them to cool for three minutes before transferring them to a wire rack.
Nutrition
- Serving Size: 1 muffin (45g)
- Calories: 180
- Sugar: 11g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg