Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins
  • PREP TIME
    10 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    30 mins
  • SERVING
    12 People
  • VIEWS
    4.3K

Indulge in the cozy embrace of autumn with these exquisitely moist and flavorful pumpkin chocolate chip muffins. Crafted with the ease of canned pumpkin, these treats are perfect for a comforting breakfast, a delightful snack, or a sweet ending to any meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    30 g
  • Cholesterol
    31 mg
  • Fiber
    1 g
  • Protein
    3 g
  • Saturated Fat
    2 g
  • Sodium
    181 mg
  • Sugar
    17 g
  • Fat
    8 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 400°F (200°C). Prepare a muffin tin with liners or grease and flour the pan. (5 minutes)

Image Step 02
02 Step

Recipe View In a medium bowl, whisk together sugar, oil, and eggs until well combined. (2 minutes)

Image Step 03
03 Step

Recipe View Stir in the pumpkin puree and water until the mixture is smooth and homogenous. (1 minute)

Image Step 04
04 Step

Recipe View In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. (3 minutes)

Image Step 05
05 Step

Recipe View Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; a few lumps are okay. (3 minutes)

Image Step 06
06 Step

Recipe View Stir in the chocolate chips until evenly distributed throughout the batter. (1 minute)

Image Step 07
07 Step

Recipe View Fill each muffin cup approximately 2/3 full with batter. (2 minutes)

Image Step 08
08 Step

Recipe View Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. (20-25 minutes)

Image Step 09
09 Step

Recipe View Let muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

For an extra touch of warmth, consider adding a dash of ground ginger to the spice blend.
If you prefer a richer flavor, use melted butter instead of vegetable oil.
To enhance the chocolate flavor, use dark chocolate chips or chunks.
These muffins freeze well! Store them in an airtight container for up to 2 months.

Mitchell Schamberger

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 1.4K Ratings)
Total Reviews: (4)
  • Franco Beatty

    I added walnuts to the batter, and they turned out fantastic!

  • Anastacio Beatty

    My kids absolutely loved these! They were gone in a day.

  • Helmer Bosco

    These muffins are amazing! So moist and flavorful, and the perfect amount of chocolate.

  • Jorge Donnelly

    Easy to follow recipe and the muffins were a hit at our bake sale!

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