Best Pumpkin Chocolate Chip Muffins
Tender pumpkin muffins loaded with chocolate chips and warm spices. One-bowl, 30-minute autumn classic with golden domes.
Ingredients
- For the Dry Mix:
- 1¾ cups 220 g all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp fine sea salt
- For the Wet Mix:
- 1 cup 240 g canned pumpkin purée
- ¾ cup 150 g granulated sugar
- ½ cup 100 g brown sugar
- ½ cup 120 ml vegetable oil
- 2 large eggs
- ¼ cup 60 ml milk
- 2 tsp vanilla extract
- For the Add-Ins:
- 1½ cups 255 g chocolate chips
- ½ cup chopped nuts optional
Instructions
- Preheat 425 °F; line muffin tin.
- Whisk dry ingredients in large bowl.
- Add wet ingredients to same bowl; whisk smooth.
- Fold in dry mix just until combined.
- Stir in floured chips + nuts.
- Scoop to top of liners; sprinkle sugar.
- Bake 5 min at 425 °F, reduce to 350 °F 15–18 min.
- Cool 5 min in tin, then rack. Serve warm.
Notes
- High start (425 °F) = tall domes; don’t skip.
- Flour chips = no sinkers; toss with 1 tsp flour.
- Freeze baked up to 3 months; thaw or microwave 20 sec.
- Plain purée only—pie filling ruins spice balance.
- GF: 1:1 flour blend; same method.
- One-bowl = minimal cleanup; mix wet first.