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Pumpkin Chocolate Chip Muffins

These pumpkin muffins are tender and moist, thanks to the addition of pumpkin puree which adds subtle sweetness and keeps the texture soft without feeling heavy. Chocolate chips are folded into the batter, providing melty pockets of rich flavor that balance the earthy pumpkin. The final muffins have a golden top, a soft crumb, and a cozy, inviting appearance perfect for fall or any morning craving comfort.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1/2 cup semi-sweet chocolate chips

Equipment

  • Mixing bowls
  • Whisk
  • Muffin tin
  • Parchment paper or liners
  • Toothpick or cake tester
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease it well.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined. This creates a flavorful dry base for your muffins.
  3. In a separate bowl, combine pumpkin puree, brown sugar, vegetable oil, and eggs. Whisk until the mixture is smooth and slightly frothy, filling your kitchen with a warm, spiced aroma.
  4. Pour the wet mixture into the bowl of dry ingredients and gently fold together with a spatula or spoon. Do not overmix; just stir until the batter is combined and no streaks remain. The batter will be thick but moist.
  5. Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter. This step adds delightful pockets of melted chocolate in each bite.
  6. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Tap the tin lightly on the counter to settle the batter and release any air bubbles.
  7. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. The tops should shimmer slightly and feel firm to the touch.
  8. Remove the muffins from the oven and let them rest in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely or enjoy warm right away, with the chocolate still gooey and inviting.

Notes

For extra flavor, sprinkle a few more chocolate chips on top before baking. Use room temperature eggs for better rise and fluffiness. These muffins are best enjoyed within 2 days, but can be frozen for longer storage.