Pumpkin Chocolate Chip Muffins

Bakery-style tall Pumpkin Chocolate Chip Muffins that are easy to make, moist, fluffy, and loaded with melty chocolate chips. Made easily with canned pumpkin puree, these are the perfect fall breakfast with just 10 minutes of prep!

Course Breakfast

Cuisine American

Keyword pumpkin chocolate chip muffins, pumpkin muffins

Prep Time 10

Cook Time 27

Total Time 37

Servings Muffins

Calories 249kcal

Author Maria Doss

Equipment

Ingredients

1 ¾ cup all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 large eggs preferably at room temperature
½ cup vegetable oil
1 cup sugar
2 tablespoons water
1 teaspoon vanilla extract
1 cup pumpkin puree
¾ cup semi sweet chocolate chips plus more for topping

Instructions

Prep. Pre heat oven to 350°F and line a standard muffin pan with 12 paper liners.
Mix dry ingredients. Whisk flour, cinnamon, baking soda, baking powder and salt together in a bowl and set aside.
Mix wet ingredients. Add the eggs, sugar, oil, water and vanilla extract into a large bowl and whisk for about 1 minute, or until the sugar is dissolved. Whisk in the pumpkin puree.
Finish batter. Mix in the combined flour mixture and chocolate chips, until just combined. Be careful not to overmix. Divide the batter into the prepared muffin pan, place more chocolate chips on top.
Bake. Bake for about 26 to 29 minutes or a tooth pick inserted in the middle of a muffin comes clean. Place pan on a wire rack to cool.

Notes

Use 2 teaspoons of pumpkin pie spice instead of the cinnamon.

I like to use Libby’s brand of pumpkin puree as it is thick with rich color and taste.

Nutrition