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.