A Brief History of Pumpkin Muffins
Pumpkin has long been a beloved ingredient in American baking, dating back to the colonial era when settlers used pureed pumpkin in breads and cakes for natural sweetness and moisture. Muffins gained popularity in the 19th century as a quick bread option, evolving into today’s favorite grab-and-go breakfast. The modern pumpkin chocolate chip muffin combines that nostalgic autumn flavor with the indulgence of chocolate, creating a perfect balance of cozy and sweet.
Easy Pumpkin Muffins with Chocolate Chips – Easy & Delicious Homemade Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
These Easy Pumpkin Muffins with Chocolate Chips are warm, fluffy, and perfectly spiced—ideal for cozy fall mornings or festive gatherings. Made with simple pantry ingredients and packed with gooey chocolate chips, these muffins capture the essence of autumn in every bite. Their moist texture and irresistible aroma make them a hit for breakfast, dessert, or snacking. Whether you’re baking for Halloween, Thanksgiving, or a lazy weekend, this foolproof recipe brings comforting sweetness to the season. 🍂🧁
Ingredients
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1 ¾ cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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1 tsp cinnamon
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½ tsp nutmeg
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½ tsp allspice
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1 cup canned pumpkin purée
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½ cup brown sugar
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¼ cup granulated sugar
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½ cup vegetable oil or melted butter
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2 large eggs
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1 tsp vanilla extract
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½ cup milk
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¾ cup semi-sweet chocolate chips (plus extra for topping)
Instructions
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Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
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In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and allspice.
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In a large bowl, combine pumpkin, sugars, oil, eggs, vanilla, and milk.
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Gradually add the dry ingredients to the wet mixture, stirring until just combined.
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Fold in the chocolate chips gently.
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Divide the batter evenly among the muffin cups and sprinkle extra chocolate chips on top.
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Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
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Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Substitute all-purpose flour with whole wheat flour for added fiber.
For dairy-free muffins, use almond milk and dairy-free chocolate chips.
Add a crumble topping for extra texture and sweetness.
Frequently Asked Questions
1. Can I make these muffins without chocolate chips?
Absolutely! You can replace the chocolate chips with chopped nuts, dried cranberries, or leave them plain for a more classic pumpkin muffin.
2. Can I use fresh pumpkin purée?
Yes! Just roast and mash fresh pumpkin until smooth. Make sure to remove any excess liquid to maintain the right batter consistency.
3. How do I make the muffins extra moist?
Avoid overmixing the batter, and don’t overbake them. Adding a tablespoon of sour cream or Greek yogurt to the batter also enhances moisture and texture
