Description
These moist and chocolatey pumpkin muffins are a fall favorite in our house—perfect for breakfast, snack, or lunchbox treats. Ready in about 30 minutes and filled with warm spices and melty chocolate chips!
Ingredients
2 eggs
1 cup granulated sugar
1 cup pumpkin puree
3/4 cup vegetable oil
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/2 tsp vanilla extract
1/4 tsp salt
1 1/2 cups semisweet chocolate chips (divided)
Cooking spray or muffin liners
Instructions
1. Preheat oven to 400°F. Coat a 12-cup muffin tin with spray or use liners.
2. In a large bowl, whisk together eggs, sugar, pumpkin puree, and oil until smooth.
3. Add flour, baking soda, baking powder, pumpkin spice, vanilla, and salt. Stir until just combined.
4. Fold in 1 cup of chocolate chips.
5. Divide batter evenly into muffin cups. Sprinkle remaining chips on top.
6. Bake 17–22 minutes until golden and a toothpick inserted comes out clean.
7. Cool 5 minutes in pan, then transfer to a wire rack.
Notes
Substitute half the oil with applesauce for fewer calories.
No pumpkin spice? Use cinnamon with a pinch of ginger and nutmeg.
Freeze muffins up to 3 months. Reheat gently before serving.
Optional mix-ins: pecans, oats, or coconut.
- Cook Time: 17-22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 288
- Sugar: 25g
- Sodium: 154mg
- Fat: 13g
- Saturated Fat: 16g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 28mg